They say necessity is the mother to invention.   And this Sunday morning, as we contemplated what to have for brunch, Spencer was feeling like making his potato skillet.  I had a raw broccoli porridge in mind (for myself at least).  And if there is one thing I truly hate, it’s food waste:  My broccoli was needing used today, or I’d have to freeze it, and I have something else already planned for dinner.  Off to Google-land I went to see what I might find for “Broccoli Skillet”.  Thanks to Betty Crocker for totally getting my creativity flowing this morning!  I hope you enjoy my creation, and a blessed and beautiful Sunday to everyone.  Enjoy with a tall glass of orange juice (or with a beer, as Spencer did) … Anytime …

See my inspiration recipe from Betty Crocker by clicking here.


Potato, Broccoli & Sausage Skillet
Prep time
Cook time
Total time
Inspired by Betty Crocker, enjoy for a filling & nutritious brunch with a tall glass of orange juice, or anytime with a hearty beer.
Serves: 2-4
  • 2 cups waxy new potatos, thinly sliced
  • 2 cups broccoli florets
  • 2 veggie sausage links (such as Field Roast Frankfurters shown), sliced
  • 2 cups vegetable broth, (+1/2 teaspoon salt optional)
  • 2 tablespoons Earth Balance Buttery Spread
  • --------
  • Salsa Seasoned Slurry:
  • ⅔ cup non-dairy milk (unsweetened soy, coconut, etc.)
  • ½ cup salsa, (your favorite variety)
  • 1 tablespoon lemon juice, (juice ½ lemon)
  • 1 tablespoon cornstarch
  • 1 tablespoon nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon dijon mustard
  • ½ teaspoon salt
  1. Mix together eight Salsa Seasoned Slurry ingredients in a small bowl. Cover & shake to distribute the corn starch.
  2. In a 12" deep skillet, heat 2 tablespoons Earth Balance over medium-high heat. Add veggie sausage slices, and sauté until nicely browned on both sides, approximately 2 minutes per side. Remove sausages from the pan, and set aside.
  3. Slowly add salted veggie broth to the skillet. Add sliced potatoes. Bring up to a simmer, cover, and reduce heat to low. Simmer until potatoes are fork tender, 10 minutes.
  4. Give Salsa Seasoned Slurry another shake or stir, then add to the skillet. Stir, increase heat, and bring back to a slow, rolling simmer. Simmer 2 minutes, until thickened slightly.
  5. Add the broccoli florets to the skillet. Reduce heat back down to simmer, and cover the pan. Simmer until broccoli is tender, 3 minutes.
  6. Add in the cooked veggie sausages, stir to combine, and serve immediately.
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