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Hash Browns with Sausage Gravy


Hash Browns with Sausage Gravy



Biscuits and gravy are an old favorite of mine. I could make gluten free biscuits for this recipe, but I decided it would be fun to put the gravy over hash browns. I went for a hash brown patty because they get extra crispy when baked in the oven.



8-10 hash brown patties
1/2 stick butter
½ yellow onion, minced
3 cloves garlic, minced
4 oz. white mushrooms, diced (about five medium mushrooms)
1 lb. mild sausage meat
1 tsp. black pepper
1 tsp. salt
2 c. half and half



Cook the hash browns according to their instructions in the oven. I always coat each side in a little bit of butter to help crisp them up. In a large skillet cook the onion and garlic in the butter for about three minutes over medium heat before adding the mushrooms. Continue cooking for about three more minutes before adding the sausage. Cook the sausage, stirring frequently, until the sausage and the mushrooms have begun to brown. Add the half and half, the salt, and the pepper, and reduce the head to medium low. You will need to stir constantly until the liquid reduces to a gravy consistency. This takes some time but it makes great gravy. When the gravy is thick, spoon it over the hash browns and enjoy!





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1 stick unsalted butter - softened
8oz cream cheese - softened
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1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 






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1 tsp. vanilla extract




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