Cajun-Style Hash

It has been a week around here!

No sooner had I shaken the wretched summer cold that came my way over the 4th than I sliced open the base of my thumb whilst cleaning knives. This is why I have a “no dishes that need hand-washing” policy in the house (and why our wedding china is still in boxes!) I’ve got some Mom-guilt building since I had to leave Lincoln with my parents a couple mornings this week for various reasons, and thanks to a seemingly never-ending cycle of rain/sun/rain, I’m fairly certain our back deck staining project isn’t going to be complete until 2018.

On the flip side, Lincoln’s been taking epic afternoon naps thanks to his time at Camp Nana and Papa, our landscaper was finally able to come fix our horrendous landscaping, fill up the pond (!!) and repair a few spots on our fence, and I’m just about there with my built ins (spoiler alert – I ditched the books and topiary.) Still waiting on one piece to come in the mail then I’ll show you the latest arrangement! Ooo, just remembered I have a Stitch Fix box waiting to be opened, and I made the most epic BBQ Chicken Quesadillas with these new-to-me tortillas yesterday afternoon.

Plus it’s Friday. PLUS THIS HASH!! (What was I complaining about again!?)

Cajun-Style, friends. Oh. Yes. Say hello to your weekend brunch plans!

Hash is one of my very favorite comfort foods, which would explain why I felt the urge to fire up the stove at 11am on Monday morning after realizing it was not, in fact, Wednesday, like I thought it was, and had already run into enough trouble to fill an entire week. Andouille sausage, potatoes, peppers, onions, and mushrooms seasoned with Old Bay sizzling inside. Two runny eggs dripping over the top. Lincoln’s little head resting on my shoulder while I ate it on the couch. For that hour, all was right with the world.

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No matter what your state of mind is, this Cajun-Style Hash is a must try. I don’t know if I would have put the flavors together had I not had extra ingredients laying around from recipe testing my Shrimp Boil Soup, but this combination is made for the weekend breakfast table. Slow cooked, caramelized, hearty, filling – you’ll be craving a plate long after the dishes are cleared away (and you’ve gotten some perspective on your “problems”!)

A note on hash: I don’t like to provide a set amount of oil for you to use because it mainly depends on the type of pan you use (cast iron vs nonstick,) and the size of your vegetable chop. If your vegetables feel dry or start to burn while the hash is cooking, add more oil and/or turn the heat down. You’ll know when you’re standing at the stove what the right call is. I think that’s another reason why this dish is so comforting to me – no (added) stress. Just go with the flow, trust your gut, and you’ll be rewarded with the most delicious, savory meal to enjoy at the end.

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. I used the same brand of GF andouille as I did for my Shrimp Boil Soup – so spicy, so fab.

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 – again, 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 forever to cook, place a lid on top of the skillet for 3-4 minutes to help expedite the process.

Whee!!

While the hash is sizzling away, cook up 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, everyone, and have a great weekend!