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.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 475
  • Calories from fat: 30%
  • Protein: 26g
  • Fat: 16g
  • Saturated fat: 4.4g
  • Carbohydrate: 62g
  • Fiber: 6.5g
  • Sodium: 757mg
  • Cholesterol: 79mg


  • 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


  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.
  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.
  3. 3. Add potatoes and onion to pan, reduce heat to medium-high, and stir until onion is limp, 2 to 3 minutes.
  4. 4. Add sage and milk to pan, and stir just until potatoes are tender to bite, 8 to 10 minutes more.
  5. 5. Pour potato mixture onto a platter; spoon sausage and broccoli mixture over it. Add salt to taste.
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