nutritional information

Per SERVING:

  • Calories: 320
  • Protein: 14 g
  • Total Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 41 g
  • Sodium: 290 mg
  • Fiber: 6 g
  • Sugar: 8 g
Vegan

Skillet Potatoes with Soy ?Sausage?

Serves 4

Make this with leftover baked potatoes.
  • 2 Tbs. olive oil
  • 1 8-oz. pkg. frozen soy “sausage” links
  • 1 ½ cups chopped onion
  • 2 medium-sized sweet potatoes, grated (5 cups)
  • 2 medium-sized baked russet potatoes, diced (4 cups)
  1. In 10-inch nonstick skillet, heat 1 Tbs. oil over medium heat. Add soy “sausages,” and cook, turning often, about 5 minutes. Remove to cutting board. Wipe out skillet. Heat remaining 1 Tbs. of oil over medium heat. Add onions; cook, stirring often, about 7 minutes, or until soft. Meanwhile, cut “sausages” into bite-sized pieces.
  2. Add sweet potatoes to skillet. Cover and cook, stirring occasionally, 4 to 5 minutes, or until tender.
  3. Add diced baked potatoes and “sausage” pieces to skillet. Season to taste with salt and black pepper; mix well. Press mixture down lightly with spatula. Cook until bottom is golden brown, 10 to 12 minutes. Serve hot.

 

February 2005

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