Gluten-Free, Dairy-Free Hash Brown Waffles with Sausage Apple Patties and Fried Eggs

Breakfast is my family’s favorite meal of the day. So when we’re feeling like comfort on a plate or when I need a break in my cooking routine, I make dinner for breakfast.

This summer, I’m busy wrapping up recipe development for my second cookbook so I’ve been cooking up lots of old favorites for the family, including this recipe—definitely an oldie, but goodie, from my first gluten-free, dairy-free book, Cooking for Isaiah.

Please come say “hi”  and let me know what you think about this recipe over in my online community, Silvana’s Kitchen. Thanks, as always, for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get cooking,


Gluten-Free, Dairy-Free Hash Brown Waffles with Sausage Apple Patties and Fried Eggs

Yield: 4

Instead of classic waffles, I serve up my sausage and eggs with crispy hash brown waffles, which I can promise you, taste better than a side of fries. The dried apples in the sausage patties add just the right amount of sweet, caramelized flavor.


1 pound sweet or spicy Italian sausages, casings removed

1/3 cup dried apples (about 1 ounce), finely chopped

1 tablespoon brown sugar

¾ teaspoon dry mustard

¼ teaspoon paprika

Salt and pepper

3 tablespoons canola oil

3 Yukon Gold potatoes (about 1½ pounds)—peeled, grated and wrung dry

½ medium onion, grated

4 large eggs, at room temperature

Ketchup, for serving


  1. In a medium bowl, mix together the sausage, apples, brown sugar, mustard, paprika, ½ teaspoon salt and 1/8 teaspoon pepper; shape into eight 3-inch patties, about ¼-inch thick. In a large nonstick skillet, heat 1 tablespoon oil over medium heat; add 4 patties and cook until browned and cooked through, about 4 minutes on each side. Repeat with the remaining patties.
  2. In a small bowl, mix together the potato, onion, 1 tablespoon oil and ¾ teaspoon salt. Preheat a waffle iron to medium-high heat; grease with cooking spray. Place ½ cup of the potato mixture into each waffle square; cook until golden and crisp, about 10 minutes.
  3. 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 whites are set and yolks are slightly runny, about 3 minutes.
  4. Place each waffle on a plate and top with 2 sausage patties and a fried egg. Serve with ketchup.


  1. This looks delicious!! Question, what brand of Italian sausages and dried apples that are gluten free do you use? I’ve been struggling to find GF sausage in a casin.

  2. I bet this would be great with sweet potatoes too!

  3. I was also wondering, what sausage you would recommend, that is such a challenge.
    I found TUrkey Sausage, that states no Gluten. Any products are greatly appreciated, that seems to be the challenge in gluten free cooking. Thank you for your ideas, hopefully we can implement. THanks Again! Love the name Isaiah, I have a son with that names as well.