© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 tbsp vegetable oil
4 c frozen hash brown potatoes
1 lb TURKEY BREAKFAST SAUSAGE, casings removed
1 c chopped onion
1/2 c each chopped green pepper and chopped red pepper
1 tbsp dried parsley
1 tsp each minced garlic and dried Herbs de Provence
1/2 tsp dried red pepper flakes
2 Roma tomatoes, qtered
1/2 c shredded cheddar cheese
In large nonstick skillet over medium-high heat, heat oil until hot. Add potatoes and spread evenly over bottom of pan. Cover potatoes and cook 5 minutes. Remove lid and cook additional minute until lightly browned, stirring to prevent sticking. Remove potatoes and set aside.
In same skillet over medium-high heat, cook sausage, onion, pepper, parsely, garlic, Herbs de Provene and red pepper flakes 5 to 7 minutes until sausage is no longer pink and vegetables are tender.
Stir potatoes into mixture and arrange tomato wedges on top, spoke-style. Top with cheese, cover and cook 4 to 5 minutes, until cheese is melted.
Total Calories 220
Total Fat 14 g
Saturated Fat 5 g
Cholesterol 55 g
Sodium 430 mg
Potassium 384 mg
Total Carbohydrates 11 g
Dietary Fiber 2 g
Sugars 3 g
Protein 16 g
% Daily Protein 25
% Daily Vitamin C 70
% Daily Calcium 8
% Daily Iron 8