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Hash Brown-Sausage Skillet

Yield 4 servings (serving size: 1 1/2 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.