Place a large (5 qt.), empty skillet on the stove and warm the pan over medium heat. When the pan is hot, add vegetable oil and tilt the pan to coat the bottom. Add potatoes to the hot oil and fry, stirring occasionally, until the potatoes are soft through.
Remove the cooked potatoes from the pan and allow them to drain on a paper towel-lined plate. Drain oil from the pan if necessary. Add decased sausage to the pan and brown it over medium heat until it is cooked through and no pink remains.
Add the butter to the pan with the sausage and melt it completely. When butter is melted, add flour to the butter and sausage mixture. Stir well; the flour will coat the browned sausage. Add garlic and onion powder and stir to combine.
Slowly pour in the chicken stock, stirring quickly the whole time. Bring it just to a boil and then return the potatoes to the pan, spreading them in an even layer.
Add the broccoli to the pan in an even layer atop the potatoes. Do not stir. Reduce the heat to low. Cover and simmer for ten minutes.
Remove cover and and stir to mix the broccoli into the potatoes and sausage. Sprinkle grated white cheddar cheese evenly over the top. Cover and continue to cook until cheese is melted and bubbly. Season with salt, pepper and red chili flakes to taste. Serve immediately.
|Amount Per Serving||As Served|
|Calories 758kcal Calories from fat 469|
|% Daily Value|
|Total Fat 52g||80%|
|Saturated Fat 15g||75%|
|Dietary Fiber 5g||20%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|