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)
Preparation
Step 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.
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.
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.
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.