This recipe came from my good friend and teaching partner, Karen Hanson, the dietitian at Hy-Vee Manhattan. She created this delicious recipe when working for the Kansas Beef Council.
Beef Sausage
Combine 1 lb. 96% lean
ground beef with 2 tsp. chopped fresh sage or ½ tsp. rubbed sage, 1 tsp.
granulated garlic, 1 tsp. onion flakes, 3/4 tsp. kosher salt, ½ tsp. red pepper
flakes and ½ tsp. freshly ground black pepper.
Heat a large nonstick skillet over medium high heat until hot. Add beef mixture; cook 10-12 minutes,
breaking into ¾ inch crumbles and stirring occasionally. (Cooking time is for
fresh or thoroughly thawed ground beef; ground beef should always be cooked to
an internal temperature of 160 degrees F.) Makes approx. 2 ½ cups sausage
crumbles.
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Breakfast Skillet
In same large skillet,
over medium high heat, move cooked beef sausage to perimeter of skillet; add 2
cups thawed shredded hash brown potatoes and 2 chopped scallions to center of hot
skillet and cook until hash browns are browned nicely. Bring sausage into the mix from the edges of
your skillet and stir in 8-10 beaten eggs (depending on the capacity of your
skillet). Cook eggs to desired doneness, stirring occasionally until cooked
throughout. Season to taste with kosher
salt and freshly ground black pepper, then top with a bit of shredded sharp
cheddar cheese. Serve garnished with
your favorite salsa, if desired.
Now
You’re Cookin’,
Chef Alli