Cheesy Hash Browns With Country Sausage Gravy Recipes

Steps:

• 1. THE HASH BROWNS
• 2. Chef's Note: The amount of potatoes used in this recipe will depend on the size, and type of your waffle iron.
• 3. Gather your ingredients.
• 4. Using the large holes on a box grater shred the potatoes, and the onion.
• 5. Lay them on paper towels, and press to remove as much moisture as possible.
• 6. Add the onions, and the potatoes to a bowl, and then combine with the seasoning, ingredients: salt, pepper, cayenne, and paprika.
• 7. Place the ingredient in the middle of a tea towel.
• 8. Squeeze the towel to remove most of the remaining liquid.
• 9. Chef's Note: The removal of the excess liquid is essential to producing a nice crispy hash brown.
• 10. Return to the bowl, and carefully mix in the egg, cheddar cheese, and sour cream.
• 11. Brush the grapeseed oil on the top and bottom portions of the waffle iron.
• 12. Preheat the waffle iron.
• 13. Chef's Note: If the waffle iron you are using has a heat setting, place it at 100 percent. This should give you a crispy outside and a soft inside.
• 14. Add a generous portion of hash browns to the waffle iron.
• 15. Close the lid and allow them to cook until crispy, about 12 to 15 minutes.
• 16. Chef's Tip: All waffle irons are different, so the timing for yours might be longer, or shorter. Take a peek now and then.
• 17. They should look something like this. Crisp on the outside, soft and warm on the inside.
• 18. THE COUNTRY SAUSAGE GRAVY
• 19. While the hash browns are cooking, gather your ingredients.
• 20. Add the sausage to a skillet over medium heat.
• 21. Cook, breaking up the sausage with a wooden spoon, until no longer pink, about 5 to 7 minutes.
• 22. Whisk the flour and milk together.
• 23. Add to the cooking sausage.
• 24. Continue to stir the mixture as it begins to thicken, and then reduce heat to low.
• 25. At this time begin seasoning the gravy with the salt and pepper... especially the pepper. When I can feel the kick of the pepper in the back of my throat, then I know it's ready.
• 26. Chef's Note: You can add a lot of seasoning ingredients to a good sausage gravy; however, traditional country gravy is mostly milk, flour, sausage, salt, and pepper.
• 27. Chef's Tip: Have a bit of extra milk, and flour on hand. Just in case you need to thicken, or thin down the gravy.
• 28. PLATE/PRESENT
• 29. Place the hash brown on a nice sized plate.
• 30. Ladle a generous portion of gravy on top.
• 31. Finish with sunny-side-up egg. Enjoy.
• 32. Keep the faith, and keep cooking.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a 10-inch skillet and cook over medium heat, turning occasionally, until crisp, about 10 minutes. Use a slotted spoon to remove bacon to a paper towel-lined small bowl. Discard half the bacon fat using a spoon.
• Cook sausage in the hot skillet until browned on both sides, about 5 minutes. Remove to the bowl with the bacon.
• Heat canola oil and butter in the same skillet over medium heat. Add hash browns and onion. Sprinkle 1/2 teaspoon garlic powder, onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on top and stir together. Spread out the hash browns; cook, without stirring, until browned, about 5 minutes. Turn hash browns over and sprinkle Cheddar cheese evenly over the top.
• Stir remaining garlic powder, eggs, and milk together in a bowl; season with salt and pepper. Pour egg mixture over the Cheddar cheese-covered hash browns in the skillet. Sprinkle bacon and sausage pieces on top.
• Bake in the preheated oven until top is puffed, cheese is melted, and a knife inserted into the center comes out clean, 10 to 15 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, combine potatoes, soup, sour cream, 1-3/4 cups cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese. , Bake, uncovered, until bubbly and cheese is melted, 40-45 minutes. Let stand 5 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cream cheese, cream of celery soup, sour cream, and Cheddar cheese in a large bowl until thoroughly combined. Gently fold hash brown potatoes into soup mixture. Stir corn flakes with melted butter in a separate bowl. Spread potato mixture in an even layer into a 9x13-inch baking dish; sprinkle buttered corn flakes over the top.
• Bake until casserole is bubbling and topping has browned, about 1 hour.

Steps:

• 1. Prepare the sausage gravy according to package directions. Take off the heat to cool. (Be sure the mix makes 2 Cups of gravy)
• 2. Heat oil in large skillet; brown potatoes, stirring frequently to get a nice golden brown.
• 3. Brown the sausage well and break up into small pieces; drain well.
• 4. In 9X13" pan place potatoes; sprinkle the sausage over the potatoes;
• 5. Stir beaten eggs into the gravy; pour evenly over the sausage.
• 6. Bake at 350 degrees for 25-30 minutes until the center of casserole is hot. Sprinkle the cheese over the casserole and return to oven about 5 minutes, or until cheese is melted.

Steps:

• Crumble and cook sausage in a large frying pan until no longer pink.
• (do not drain).
• Add 2 tablespoons flour and stir into sausage mixture, let it cook for one minute.
• Slowly add milk and bring to a boil.
• Let cook for 10 minutes until thickened to desired consistency.
• Add salt and pepper to taste.
• Meanwhile put both packages of thawed hashbrowns into a 9 x 13 glass dish.
• Add shredded cheese.
• Top with sausage gravy mixture.
• Cook at 350 degrees for 30 minutes.
• Garnish with green onions if desired.
• You can make this with a variety of cheeses.
• I find that using either sharp cheddar or pepper jack work the best.

Steps:

• In a large bowl, combine sour cream and soup. Stir in the potatoes, 1/2 cup cheese, onion, butter, salt and pepper. Pour into a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through.

Steps:

• 1. Bag of Hash browns Any Sausage you like sautéed with onions & a little poultry seasoning 6 Eggs 1 packet Country style White Gravy (prepared, as directed on package)
• 2. Saute sausage until browned. Add onion and cook for a few mins. Add Hash browns add poultry seasoning or any spice u like (cayenne) Mix everything well and cook until the hash browns are cooked (and somewhat browned)
• 3. In a bowl add 6 eggs and 1/2 cup of water (or milk) parsley, s+p to taste. Can also add a handful or parsley. Beat the eggs well and then a little at a time add the potato mixture stirring well so the eggs don't cook in the bowl.
• 4. Put potato mixture in a sprayed 9x13 pan. Top with prepared White Gravy (directions are on package) I added some scallions to the gravy.
• 5. Bake 375 for 45 mins and add some cheese for the top. Bake for another 15 mins or until cheese is melted and casserole is done. (Depending on how your oven temperature is)