Potato "Risotto" With Sausage And Broccoli Recipe
Ingredients
| 1/4 pound uncooked chicken-apple sausages | ||
| Broccoli florets | 3 Cup (16 tbs) | |
| 5 cups frozen hash-brown-cut (shredded) potatoes | ||
| 1 onion (about 1/2 lb.), peeled and finely chopped | ||
| Sage leaves | 1 Tablespoon, chopped | |
| 2 1/2 cups nonfat milk | ||
| Salt | To Taste | |
Directions
1. Discard sausage casings. In a 10- to 12-inch nonstick frying pan over high heat, stir sausages until broken up and no longer pink, about 5 minutes.
2. Add broccoli florets; stir until sausages are well browned and broccoli is tender-crisp to bite, 3 to 5 minutes more. Pour into a bowl; keep warm.
3. Add potatoes and onion to pan,
reduce heat to medium-high, and stir until onion is limp, 2 to 3 minutes.
4. Add sage and milk to pan, and stir just until potatoes are tender to bite, 8 to 10 minutes more.
5. Pour potato mixture onto a platter; spoon sausage and broccoli mixture over it. Add salt to taste.
2. Add broccoli florets; stir until sausages are well browned and broccoli is tender-crisp to bite, 3 to 5 minutes more. Pour into a bowl; keep warm.
3. Add potatoes and onion to pan,
reduce heat to medium-high, and stir until onion is limp, 2 to 3 minutes.
4. Add sage and milk to pan, and stir just until potatoes are tender to bite, 8 to 10 minutes more.
5. Pour potato mixture onto a platter; spoon sausage and broccoli mixture over it. Add salt to taste.
Chef
