This recipe has diner food written all over it. The dried apples in the sausage patties add just the right amount of sweet, caramelized avor.
Recipe courtesy of "Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals" by Silvana Nardone, copyright 2010. Used by permission of Readers Digest.
|1 pound (500 g) sweet Italian sausage, casings removed||3 tablespoons vegetable oil|
|1/3 cup dried apples, nely 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|
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.
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.
In a small bowl, mix together the potatoes, onion, 1 tablespoon oil and 3/4 teaspoon salt.
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.
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.
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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