Try this Cajun-Style Hash recipe, or contribute your own.
- Carbohydrate 18.0793870903254 g
- Cholesterol 9.8 mg
- Fat 4.1049276258158 g
- Fiber 1.57466845671937 g
- Protein 10.1284634832438 g
- Saturated Fat 1.66194116807207 g
- Serving Size 1 1 Serving (390g)
- Sodium 261.817053491426 mg
- Sugar 16.504718633606 g
- Trans Fat 0.257806119371962 g
- Calories 143 calories
Step-by-step
- Preheat a 12†or larger heavy-bottomed skillet (cast iron if you have it,) over medium-high heat then drizzle in enough extra virgin olive oil to coat the bottom. Add sausage then saute until lightly browned, 4-5 minutes. Remove to a plate then set aside.
- Turn heat down to medium then add enough extra virgin olive oil to once again coat the bottom of the skillet. Add potatoes, season with Old Bay, then saute, stirring occasionally, until potatoes are lightly browned, 10 minutes, adding more extra virgin olive oil if potatoes begin to burn.
- Add more extra virgin olive oil to the skillet with bell pepper, onion, and mushrooms then season with more Old Bay. Saute until vegetables are tender while stirring occasionally, 20-25 minutes, turning the heat down and/or adding more extra virgin olive oil if needed. Taste along the way, adding more Old Bay and/or salt as needed. Add sausage back into the skillet then stir to reheat.
- Meanwhile, heat another large skillet over medium heat then spray with nonstick spray. Cook eggs according to your preference (scrambled, over easy, sunny side up, etc.) then scoop hash onto plates and top with eggs.
Most home cooks crowd the skillet when making hash, causing the potatoes and mushrooms to steam rather than brown. Using a heavy-bottomed twelve-inch cast-iron skillet provides the thermal mass needed to sear ingredients properly instead of boiling them in their own moisture. Cast iron retains heat efficiently, allowing the andouille sausage to render its fat and brown within four to five minutes over medium-high heat.
Staggering the addition of ingredients prevents uneven cooking because dense red-skinned potatoes require ten minutes of direct contact with the oil to soften. Bell peppers and onions take longer, requiring twenty to twenty-five minutes to release water and caramelize without burning. Seasoning in stages with Old Bay builds depth, but salt should be monitored carefully since cured sausage contributes significant sodium to the pan.
Swapping the andouille for a smoked chicken sausage changes the fat content, which may require adding extra virgin olive oil to prevent sticking. Gluten-free andouille maintains the traditional profile while accommodating dietary restrictions. Cooking the eggs in a separate pan ensures whites set properly without crowding the crisp hash base.
Leftovers store safely in an airtight container in the refrigerator for up to three days. Reheat portions in a hot skillet rather than a microwave to restore the crust on the potatoes and sausage.
