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Potato "Risotto" With Sausage And Broccoli Recipe
|Uncooked chicken-apple sausages||1⁄4 Pound|
|Broccoli florets||1⁄2 Pound (3 Cups)|
|Frozen hash brown cut potatoes||5 Cup (80 tbs), shredded|
|Onion||1⁄2 Pound, peeled and finely chopped|
|Chopped fresh sage leaves||1 Tablespoon|
|Nonfat milk||2 1⁄2 Cup (40 tbs)|
Serving size: Complete recipe
Calories 1589 Calories from Fat 204
% Daily Value*
Total Fat 23 g36%
Saturated Fat 7.2 g36.2%
Trans Fat 0 g
Cholesterol 85 mg
Sodium 1932.3 mg80.5%
Total Carbohydrates 288 g96.1%
Dietary Fiber 26.7 g106.8%
Sugars 40.7 g
Protein 73 g145.4%
Vitamin A 154.7% Vitamin C 562.1%
Calcium 124.2% Iron 103.8%
*Based on a 2000 Calorie diet
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.