Tater Tot Waffles with Saucy Sausage and Feta

I got the inspiration for this savory waffle from my friend Jen Pelka of The Riddler in San Francisco and New York City. At her Champagne bar, Jen finishes her waffles with luxe toppings, like caviar and shaved truffles. My version, topped with a harissa-laced sausage gravy, comes together in just minutes and is perfect for any meal.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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Nonstick cooking spray

16 ounces frozen potato tots, such as Tater Tots, thawed (4 cups; see Cook's Note)

2 tablespoons extra-virgin olive oil

8 ounces bulk breakfast sausage

1 to 2 tablespoons harissa

1 tablespoon all-purpose flour

1 1/2 cups low-sodium chicken broth

Kosher salt and freshly ground black pepper

Crumbled feta, for serving

Chopped parsley, for serving


Special equipment:
a waffle iron
  1. Preheat the oven to 200 degrees F. Heat a waffle iron on high heat; grease with nonstick spray. Spread about half of the potato tots on it. Close and cook on medium-high; fill in any holes in the waffle with more potato tots a few minutes into cooking. Close the iron and continue to cook until browned and crisp, about 8 minutes total. Transfer the waffle to a baking sheet; keep warm in the oven. Repeat with the remaining tots.
  2. Meanwhile, heat the oil in a large skillet. Add the sausage and cook, breaking the meat up with a wooden spoon, until cooked through, about 5 minutes. Add the harissa and cook, stirring, until the sausage is coated, about 1 minute. Sprinkle with the flour and cook, stirring, until evenly coated, about 2 minutes. Gradually whisk in the broth and cook until thickened, 3 to 5 minutes; add more broth or water if too thick. Season with salt and pepper.
  3. Cut the waffles in half, if desired, and transfer to plates. Spoon the saucy sausage on top. Sprinkle with crumbled feta and chopped parsley. Serve right away. 

Cook’s Note

This recipe yields 1/2 waffle per serving. Double the recipe if you want to serve 1 waffle per person.

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