Hash Brown-Sausage Skillet |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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