Monday, December 13, 2010

A Gluten Free Holiday - Breakfast with Silvana Nardone

Photo used with permission of Silvana Nardone. 

Today's recipe is from Silvana Nardone, author of "Cooking for Isaiah: Gluten Free & Dairy Free Recipes for Easy, Delicious Meals." Silvana is a former magazine editor and bakery owner. She's a writer, a cook, a wife, and a mom. Silvana learned several years ago that her son was intolerant to gluten. She made it her mission to create & provide healthy and delicious foods for her family that her son could enjoy.

Silvana graciously offered to share one of her breakfast recipes for our series this week "A Gluten Free Holiday." Silvana's cookbook is one our many giveaways this week, you can learn more about the giveaway and enter to win here: A Gluten Free Holiday - Breakfast & Brunch Recipes

Hash Brown Waffles with Sausage-Apple Patties and Fried Eggs
This recipe has diner food written all over it—exactly my intention. Instead of classic waffles, I serve up my sausage and eggs with crispy hash brown waffles, which I 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.

Recipe by Silvana Nardone, author of Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals and founder of

Serves: 4
Prep Time: 20 min
Cook Time: 25 min

1 pound (500 g) sweet Italian sausages, casings removed

1/3 cup dried apples (about 1 ounce), finely chopped
1 tablespoon packed light brown sugar
¾ teaspoon dry mustard
¼ teaspoon paprika
Salt and pepper
3 tablespoons vegetable oil
3 Yukon Gold potatoes (about 1½ pounds/750 g)—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 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 ¾ teaspoon salt.
4. Preheat a Belgian waffle iron to medium-high heat. Grease the waffle iron with nonstick cooking spray. Mound ½ 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 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.

*If you'd like to enter to win a copy of Silvana's gluten free cookbook, "Cooking for Isaiah" please visit: "A Gluten Free Holiday - Breakfast & Brunch recipes

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