📝 About This Recipe
Transport your breakfast table to the heart of Louisiana with this vibrant, soul-warming Sweet Potato Hash. This dish marries the natural sweetness of yams with the savory 'Holy Trinity' of Cajun cooking—onions, celery, and bell peppers—all kicked up with smoky andouille sausage and a bold blend of Creole spices. It’s a hearty, one-pan masterpiece that delivers a perfect balance of caramelized edges and spicy depth, making it the ultimate centerpiece for a festive Southern brunch.
🥗 Ingredients
The Hash Base
- 2 large Sweet Potatoes (peeled and cut into 1/2-inch cubes)
- 8 ounces Andouille Sausage (halved lengthwise and sliced into half-moons)
- 2 tablespoons Unsalted Butter (melted)
- 1 tablespoon Extra Virgin Olive Oil
The Holy Trinity & Aromatics
- 1 medium Yellow Onion (diced)
- 1 large Green Bell Pepper (seeded and diced)
- 2 stalks Celery (finely diced)
- 3 cloves Garlic (minced)
- 3 stalks Scallions (white and green parts separated, sliced)
Seasoning & Finish
- 1 tablespoon Creole Seasoning (adjust based on salt preference)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Thyme
- 4 large Eggs (at room temperature)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 dash Hot Sauce (Louisiana-style, for serving)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). This will be used to finish the hash and cook the eggs to perfection.
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2
In a large (12-inch) cast-iron skillet, heat the olive oil over medium-high heat. Add the sliced andouille sausage.
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3
Sauté the sausage for 5-6 minutes until the edges are browned and the fat has rendered. Use a slotted spoon to remove the sausage and set aside, leaving the flavorful drippings in the pan.
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4
Add the butter to the skillet with the sausage drippings. Once melted, toss in the cubed sweet potatoes.
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5
Spread the potatoes in an even layer. Let them cook undisturbed for 5 minutes to develop a golden-brown crust, then stir and cook for another 5 minutes.
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6
Add the 'Holy Trinity': the diced onion, green bell pepper, and celery. Stir to combine with the potatoes.
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7
Cook the vegetable mixture for 8-10 minutes, stirring occasionally, until the onions are translucent and the potatoes are tender when pierced with a fork.
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8
Stir in the minced garlic, the white parts of the scallions, Creole seasoning, smoked paprika, and dried thyme. Cook for 1-2 minutes until the spices are fragrant.
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9
Return the cooked andouille sausage to the pan. Stir everything together and press down slightly with a spatula to ensure even contact with the heat.
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10
Use the back of a large spoon to create four small wells in the hash mixture.
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11
Carefully crack one egg into each well. Season the tops of the eggs with a tiny pinch of Creole seasoning or black pepper.
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12
Transfer the skillet to the preheated oven. Bake for 8-12 minutes, or until the egg whites are set but the yolks remain slightly runny.
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13
Remove the skillet from the oven using heavy-duty mitts (the handle will be extremely hot).
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14
Garnish generously with the green parts of the scallions and fresh parsley. Serve immediately directly from the skillet.
💡 Chef's Tips
For the crispiest potatoes, ensure they are completely dry after peeling and cutting before they hit the pan. If you don't have a cast-iron skillet, any heavy oven-safe pan will work, but cast iron provides the best sear. Check your Creole seasoning's salt content; some brands are very salty, so you may want to start with half the amount and add more later. To save time, you can par-boil the sweet potato cubes for 3 minutes before sautéing to speed up the softening process. If you prefer a vegetarian version, swap the andouille for smoked tempeh and use a dash of liquid smoke.
🍽️ Serving Suggestions
Serve with a side of buttery, toasted French bread to soak up the runny egg yolks. Pair with a spicy Bloody Mary garnished with pickled okra for the ultimate Creole brunch experience. A side of fresh seasonal fruit, like sliced melon or berries, helps balance the heat and richness. Offer extra Louisiana-style hot sauce and a small bowl of remoulade sauce on the side for dipping. Accompany with a hot cup of chicory coffee for a true New Orleans feel.