This recipe is from one of the magazines I subscribe to--I tore it out, so I don't know which one. These are like an entire breakfast cooked up into one waffle, and they are really tasty. The best part is that you can make the waffles ahead of time, freeze them up to 3 weeks, and then just pull them out and pop them in the toaster like an Eggo waffle when you need a quick and filling breakfast.
About 4 links breakfast sausage, casings discarded
1 baking potato, grated and excess water squeezed out (or just use 1 C. or so of frozen hash browns)
4 T. butter
1 3/4 C. flour
1 T. baking powder
1/2 C. shredded cheddar cheese
1 tsp. dried parsley
1 1/4 tsp. salt
1 1/4 tsp. pepper (I put a little less in mine and it was plenty pepper-y)
2 C. milk
2 eggs, lightly beaten
In a medium skillet, cook the sausage over medium-high heat, breaking it up with a fork, for 5 minutes. Add the potato and butter, lower the heat and simmer until the butter is melted, about 2 minutes. Remove from heat and let cool for about 10 minutes.
In a large bowl, whisk together the flour, baking powder, cheese, parsley, salt and pepper. Stir in the milk and eggs until smooth. Stir in the sausage-potato mixture.
Cook in waffle maker.