Hash Brown-Sausage Skillet

Cooking Light
4 servings (serving size: 1 1/2 cups)


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Cooking spray
9 ounces chicken sausage with habanero chiles and tequila (such as Gerhard's), cut into 1/2-inch pieces
2 teaspoons vegetable oil
1 1/2 cups shredded peeled sweet potato (about 8 ounces)
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (24-ounce) package frozen hash brown potatoes with onions and peppers (such as Ore-Ida Potatoes O'Brien)
1 teaspoon dried rubbed sage


Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken sausage, and sauté 4 minutes. Remove sausage from pan, and keep warm. Add oil to pan, and heat over medium-high heat until hot. Add sweet potato, paprika, salt, pepper, and hash brown potatoes; cover mixture and cook for 4 minutes. Uncover, and stir well, breaking up any frozen chunks of potato. Stir in sausage; cover and cook 4 minutes. Stir in sage.

Created date

October 2003

Nutritional Information

Calories 312
Caloriesfromfat 30 %
Fat 10.5 g
Satfat 2.7 g
Monofat 3.5 g
Polyfat 3.4 g
Protein 13.1 g
Carbohydrate 42.5 g
Fiber 6.7 g
Cholesterol 56 mg
Iron 2.3 mg
Sodium 597 mg
Calcium 32 mg