Meet Cajun Style Hash — ie your sizzling and filling weekend brunch plans!
Hash is one of my very favorite comfort foods and this Cajun gumbo-inspired combo is crushing it in the delicious department. Andouille sausage, potatoes, peppers, onions, and mushrooms are seasoned with Old Bay seasoning then sizzled in a large skillet until tender and caramelized. Plop two fried eggs on top and you’ll be in heaven!!
Start by heating a thin layer of extra virgin olive oil in a 12″ or larger heavy bottomed skillet (cast iron, if you have it) over medium-high heat. Add 6oz chopped andouille sausage, saute until lightly browned, 4-5 minutes, then scoop onto a plate and set aside.
Turn the heat down to medium then add another layer of oil to the skillet, followed by 1-1/2 cups diced red-skinned potatoes – the smaller the chopped, the faster they’ll cook. Season with Old Bay then saute while stirring occasionally until the potatoes begin to brown, 10 minutes, adding more extra virgin olive oil if they begin to burn. You’ll know if the potatoes need it once you’re cooking – this dish is all about the feel of the vegetables in the skillet.
Add another drizzle of oil then add all the vegetables: 1 chopped green bell pepper, 6oz sliced mushrooms, and 1 small chopped onion. Season with more Old Bay then saute until the potatoes are tender, 20-25 minutes, stirring occasionally and tasting along the way, adding more Old Bay and/or salt if needed. If you’re finding the potatoes are taking too long to cook, place a lid on top of the skillet for 3-4 minutes to help expedite the process.
So yum!
While the hash is sizzling, cook 2 eggs per person in another skillet, any which way. Scrambled are great, though my favorite way to serve any hash, regardless of the ingredients, is topped with two sunny side uppers. Spicy sausage, creamy potatoes, and caramelized mushrooms, onions and peppers mixed with drippy egg yolk? Yes, please! Enjoy, enjoy!
Like this recipe? Share it with friends!
