📝 About This Recipe
This hearty breakfast hash brings the bold, smoky soul of Louisiana straight to your morning table. Featuring spicy, snap-casing Andouille sausage and buttery Yukon Gold potatoes, the dish is built on the 'Holy Trinity' of Cajun aromatics: onions, bell peppers, and celery. It is a rustic, one-pan masterpiece that balances heat, smoke, and savory crunch, finished with a dusting of Creole spices that will wake up your palate.
🥗 Ingredients
The Base
- 12 ounces Andouille Sausage (sliced into 1/4-inch rounds)
- 1.5 pounds Yukon Gold Potatoes (scrubbed and cut into 1/2-inch cubes)
- 3 tablespoons Vegetable Oil or Lard (divided)
The Holy Trinity & Aromatics
- 1 medium Yellow Onion (diced)
- 1 small Green Bell Pepper (diced)
- 1 stalk Celery (finely diced)
- 3 cloves Garlic (minced)
Seasoning & Finish
- 1.5 teaspoons Creole Seasoning (Tony Chachere's or similar)
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Fresh Thyme (leaves only)
- 2 pieces Green Onions (thinly sliced)
- 2 tablespoons Fresh Parsley (chopped)
- 4 pieces Large Eggs (for serving)
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot of salted water. Bring to a boil and parboil for 5-7 minutes until just barely tender but still holding their shape. Drain well and pat dry with paper towels; removing moisture is key for a crispy crust.
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2
Heat a large 12-inch cast-iron skillet over medium-high heat. Add 1 tablespoon of oil and the sliced Andouille sausage.
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3
Sear the sausage for 4-5 minutes, turning occasionally, until the edges are browned and the fat has begun to render. Use a slotted spoon to remove the sausage to a plate, leaving the flavorful drippings in the pan.
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4
Add the remaining 2 tablespoons of oil to the skillet. Once shimmering, add the parboiled potatoes in a single layer.
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5
Let the potatoes cook undisturbed for 5-6 minutes. This patience allows a golden-brown crust to form. Flip and cook for another 5 minutes until crispy on most sides.
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6
Lower the heat to medium. Stir in the diced onion, bell pepper, and celery (the Holy Trinity). Sauté for 5 minutes until the vegetables soften and the onions become translucent.
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7
Add the minced garlic, fresh thyme, Creole seasoning, and smoked paprika. Stir constantly for 1 minute until the spices are fragrant and toast slightly.
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8
Return the browned Andouille sausage to the skillet. Toss everything together to combine, allowing the flavors to meld for 2-3 minutes.
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9
Taste and adjust seasoning. Note that most Creole seasonings contain salt, so add extra salt or black pepper only if needed.
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10
Using the back of a spoon, create four small wells in the hash. Crack an egg into each well.
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11
Cover the skillet with a lid for 2-4 minutes, or until the egg whites are set but the yolks remain runny.
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12
Remove from heat. Garnish generously with sliced green onions and fresh parsley. Serve immediately directly from the skillet.
💡 Chef's Tips
Parboiling the potatoes ensures a fluffy interior and a crispy exterior without burning the outside. If you can't find Andouille, a spicy smoked Kielbasa with a pinch of cayenne pepper is a good substitute. Don't crowd the pan; if your skillet is small, fry the potatoes in two batches to ensure they crisp rather than steam. Use a cast-iron skillet if possible; it retains heat beautifully and creates the best 'socarrat' or crust on the potatoes. Check your Creole seasoning's salt content; some brands are very salty, so season in increments.
🍽️ Serving Suggestions
Serve with a side of buttery toasted French bread to soak up the egg yolks. A few dashes of Louisiana-style hot sauce (like Crystal or Tabasco) adds the perfect acidic punch. Pair with a bold Chicory Coffee for an authentic New Orleans breakfast experience. A side of fresh seasonal fruit or a simple arugula salad helps cut through the richness of the sausage. For a brunch cocktail, a spicy Bloody Mary garnished with a pickled okra pod is the ultimate companion.