Gluten- and Dairy-Free Hash Brown Belgian Waffles

This recipe has diner food written all over it. The dried apples in the sausage patties add just the right amount of sweet, caramelized ﬂavor.

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Ingredients

1 pound (500 g) sweet Italian sausage, casings removed		3 tablespoons vegetable oil
1/3 cup dried apples, ﬁnely chopped		3 Yukon Gold potatoes (about 1 1/2 pounds/750 g) -- peeled, grated and wrung dry
1 tablespoon packed light brown sugar		1/2 medium onion, grated
3/4 teaspoon dry mustard		4 large eggs, at room temperature
1/4 teaspoon paprika		Ketchup, for serving
Salt and pepper

Prep: 20 min Total: 60 min

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1
In a medium bowl, mix together the sausage, apples, brown sugar, mustard, paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper; shape into four 4-inch patties, about 1/3-inch thick.
2
In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add the patties and cook until browned and cooked through, about 4 minutes on each side. Cover loosely with aluminum foil to keep warm.
3
In a small bowl, mix together the potatoes, onion, 1 tablespoon oil and 3/4 teaspoon salt.
4
Preheat a Belgian waffle iron to medium-high heat. Grease the waffle iron with nonstick cooking spray. Mound 1/2 cup of the potato mixture in each waffle quarter; close and cook until golden and crisp, about 10 minutes.
5
Meanwhile, in a large skillet, heat the remaining 1 tablespoon oil over medium heat. Crack the eggs into the skillet and season with salt and pepper; cook, turning once, until the whites are set and yolks are slightly runny, about 3 minutes.
6
To serve, place a waffle on each of four plates; top with a sausage patty and a fried egg. Serve with ketchup.

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