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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This came from Everday With Rachael Ray. I have not tried this, just posting for easy finding. Ingredients:
6 ounces bulk turkey sausage or 6 ounces pork sausage |
2 tablespoons extra virgin olive oil |
3 cups frozen cubed potatoes or 3 cups frozen hash browns |
1/2 teaspoon salt, plus a pinch |
1/4 teaspoon pepper, plus a couple pinches |
2 tablespoons butter |
4 scallions, thinly sliced separately (white & green portions) |
1 1/2 tablespoons flour |
1 cup reduced fat 2% low-fat milk |
2 small tomatoes, seeded and finely chopped |
4 eggs, beaten |
4 egg whites, beaten |
2 ounces sharp cheddar cheese, shredded (1/3 cup) |
Directions:
1. In a large nonstick skillet, cook the sausage, breaking it up with a wooden spoon, over medium-high heat until browned, about 5 minutes; remove from the heat.
2. In a medium cast-iron skillet, heat the olive oil over medium heat. Add the frozen potatoes, season with 1/4 teaspoon salt and pepper and cook, turning infrequently, until browned, about 15 minutes.
3. Meanwhile, in a small saucepan, melt 1 tablespoon butter over medium heat. Reserve half of the scallions, an additional 1/4 teaspoon salt and a pinch pepper and cook, stirring, until softened, about 2 minutes. Remove from the heat and cover to keep warm.
4. Add the remaining 1 tablespoon butter to the nonstick skillet with the sausage and melt over medium-high heat. Add the tomatoes, beaten eggs and egg whites, and a couple pinches salt and pepper and cook, scrambling, until just set, 2-3 minutes. Divide the egg mixture among 4 plates; top with the potatoes, white sauce and cheddar. Top with the reserved scallion greens.
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