Potato "Risotto" with Sausage and Broccoli

Ingredients

• 0.5 lb broccoli florets 
• 0.8 pound chicken-apple sausages uncooked
• 1 tablespoon sage leaves fresh chopped
• 5 cups hash-brown-cut potatoes shredded frozen ()
• 2.5 cups nonfat milk 
• 0.5 lb onion peeled finely chopped
• 4 servings salt 

Equipment

• bowl
• frying pan

Directions

1. Discard sausage casings. In a 10- to 12-inch nonstick frying pan over high heat, stir sausages until broken up and no longer pink, about 5 minutes.
2. Add broccoli florets; stir until sausages are well browned and broccoli is tender-crisp to bite, 3 to 5 minutes more.
3. Pour into a bowl; keep warm.
4. Add potatoes and onion to pan, reduce heat to medium-high, and stir until onion is limp, 2 to 3 minutes.
5. Add sage and milk to pan, and stir just until potatoes are tender to bite, 8 to 10 minutes more.
6. Pour potato mixture onto a platter; spoon sausage and broccoli mixture over it.
7. Add salt to taste.