Hobo Plate

By Karins_Cookin

Ingredients

• 6 ounces bulk turkey sausage
• 2 tablespoons extra-virgin olive oil
• 3 cups frozen cubed potatoes or hash browns
• Salt and pepper
• 2 tablespoons butter
• 4 scallions, white and green portions thinly sliced separately
• 1 1/2 tablespoons flour
• 1 cup reduced-fat (2 percent) milk
• 2 small tomatoes, seeded and finely chopped
• 4 eggs plus 4 egg whites, beaten
• 2 ounces sharp cheddar cheese, shredded (about 1/3 cup)
• Boost the flavor of a low-fat white sauce by adding scallions.
• Replace pork sausage with lean turkey sausage to cut back on saturated fat.
• Cut cholesterol by substituting egg whites for yolks.

Details

Servings 4
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

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 each 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 scallion greens, then add the remaining scallions, 1/4 teaspoon salt and a pinch pepper and cook, stirring, until softened, about 2 minutes. Stir in the flour and cook for 1 minute. Gradually stir in the milk and cook, stirring, until boiling and thickened, 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, the beaten whole eggs and egg whites and a couple pinches salt and pepper and cook, scrambling, until just set, 2 to 3 minutes. Divide the egg mixture among 4 plates; top with the hash browns, white sauce and cheddar. Garnish with the reserved scallion greens.