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Andouille Hash

A savory skillet hash made with smoky andouille sausage, crisp potatoes, bell peppers, and Cajun seasonings. Perfect served on its own or alongside fried eggs.

35 minEasyServes 4420 cal/serving

CajunBreakfastStovetopHigh ProteinGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-Free

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Ingredients

  • 1 lb andouille sausage, diced
  • 2 lbs russet potatoes, cubed
  • 1 green bell pepper, diced
  • 1 yellow onion, diced
  • 2 tsp Cajun seasoning
  • 2 tbsp vegetable oil
  • 1/4 cup green onions, sliced

Instructions

  1. 1

    Heat 2 tbsp vegetable oil in a heavy skillet over medium-high heat.

  2. 2

    Add 2 lbs cubed russet potatoes and cook for 10 minutes until golden and crispy.

  3. 3

    Stir in 1 lb diced andouille sausage, 1 diced yellow onion, 1 diced green bell pepper, and 2 tsp Cajun seasoning.

  4. 4

    Cook for 8 to 10 minutes until vegetables soften and sausage reaches an internal temperature of 160°F.

  5. 5

    Garnish with 1/4 cup sliced green onions and serve immediately.

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Questions

What internal temperature should Andouille Hash reach?

For Andouille Hash, the target internal temperature is 160 F (about 70 C), given in step 4. A probe thermometer removes the guesswork.

What can I use instead of andouille in Andouille Hash?

The entry for Andouille Hash calls for 1 lb andouille sausage, diced. In its place: Any smoked sausage such as kielbasa, plus a pinch each of cayenne and smoked paprika.

Is Andouille Hash gluten-free?

Yes. As written, nothing in the ingredient list for Andouille Hash is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the sausage and the Cajun seasoning.

How much protein is in Andouille Hash?

One serving (the recipe makes 4) has 22 g of protein in about 420 calories, alongside 28 g carbohydrate and 26 g fat, plus 4 g fiber and 890 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein breakfast collection.

How long does Andouille Hash keep?

Refrigerate what is left of Andouille Hash within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

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