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Potato "Risotto" with Sausage and Broccoli

Yield Makes 4 servings
Notes: While not made with rice, this dish achieves a surprisingly creamy, risotto-like texture with frozen shredded potatoes.


  • 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

Nutrition Information

  • calories 475
  • caloriesfromfat 30 %
  • protein 26 g
  • fat 16 g
  • satfat 4.4 g
  • carbohydrate 62 g
  • fiber 6.5 g
  • sodium 757 mg
  • cholesterol 79 mg

How to Make It

  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.

  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.