Cajun Andouille & Potato Hash with Fried Eggs

Smoky andouille, crispy potatoes, peppers and onion in one skillet, seasoned with Cajun spice and topped with runny fried eggs.

Ingredients

• 12 oz andouille sausage, sliced into coins
• 1½ lb russet potatoes, in ½-inch dice
• 2 bell peppers, diced
• 1 onion, diced
• 4 large eggs
• 2 tsp Cajun seasoning
• 2 green onions, sliced

From your pantry: 2 tbsp oil, ½ tsp salt, ¼ tsp pepper, hot sauce to serve.

Instructions

1. Brown the sausage in a large skillet over medium-high heat until charred at the edges, about 5 minutes. Move to a plate.
2. Add 1½ tbsp oil and the potatoes to the pan, sprinkle with salt, and cover. Cook over medium heat, stirring every 3 to 4 minutes, until tender and golden, about 15 minutes.
3. Uncover, add the peppers, onion and Cajun seasoning and cook, stirring, until the vegetables soften, 5 to 6 minutes. Return the sausage and toss to heat through.
4. In a second skillet, heat the remaining oil over medium heat and fry the eggs until the whites are set and the yolks still runny, about 3 minutes.
5. Divide the hash among plates, top each with an egg, pepper and green onions, and pass the hot sauce.

Tip: Cajun seasoning blends are often salty, so taste the hash before adding any extra salt at the end.

Nutrition per serving

Good for

Adapted from Claudia's Table.

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