Hash Brown-Sausage Skillet

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 30%
  • Fat: 10.5g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 3.4g
  • Protein: 13.1g
  • Carbohydrate: 42.5g
  • Fiber: 6.7g
  • Cholesterol: 56mg
  • Iron: 2.3mg
  • Sodium: 597mg
  • Calcium: 32mg


  • 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


  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.
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