Potato “Risotto” with Sausage and Broccoli
Notes: While not made with rice, this dish achieves a surprisingly creamy, risotto-like texture with frozen shredded potatoes.
How to Make It
Step 1
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.
Step 2
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.
Step 3
3
Add potatoes and onion to pan, reduce heat to medium-high, and stir until onion is limp, 2 to 3 minutes.
Step 4
4
Add sage and milk to pan, and stir just until potatoes are tender to bite, 8 to 10 minutes more.
Step 5
5
Pour potato mixture onto a platter; spoon sausage and broccoli mixture over it. Add salt to taste.
Ingredients
3/4 pound uncooked chicken-apple sausages
3 cups (about 1/2 lb.) broccoli florets
5 cups frozen hash-brown-cut (shredded) potatoes
1 onion (about 1/2 lb.), peeled and finely chopped
1 tablespoon chopped fresh sage leaves
2 1/2 cups nonfat milk
Salt
Directions
Step 1
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.
Step 2
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.
Step 3
3
Add potatoes and onion to pan, reduce heat to medium-high, and stir until onion is limp, 2 to 3 minutes.
Step 4
4
Add sage and milk to pan, and stir just until potatoes are tender to bite, 8 to 10 minutes more.
Step 5
5
Pour potato mixture onto a platter; spoon sausage and broccoli mixture over it. Add salt to taste.
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