Meet Cajun-Style Hash, my friends, ie your delectable, filling weekend brunch plans!
Hash is one of my very favorite comfort foods and this Cajun gumbo-inspired combo is killlling 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. 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.
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!
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Cajun Style Hash
Cajun-Style Hash is a filling, gluten-free breakfast or brunch recipe packed with savory southern flavors!
- Extra virgin olive oil
- 6oz gluten-free andouille sausage, chopped
- 1-1/2 cups diced red-skinned potatoes
- Old Bay seasoning
- 1 green bell pepper, seeded and chopped
- 1 small onion, chopped
- 6oz sliced mushrooms
- 8 eggs
- Preheat a 12” or larger heavy-bottomed skillet (cast iron if you have it,) over medium-high heat then drizzle in enough extra virgin olive oil to coat the bottom. Add sausage then saute until lightly browned, 4-5 minutes. Remove to a plate then set aside.
- Turn heat down to medium then add enough extra virgin olive oil to once again coat the bottom of the skillet. Add potatoes, season with Old Bay, then saute, stirring occasionally, until potatoes are lightly browned, 10 minutes, adding more extra virgin olive oil if potatoes begin to burn.
- Add more extra virgin olive oil to the skillet with bell pepper, onion, and mushrooms then season with more Old Bay. Saute until vegetables are tender while stirring occasionally, 20-25 minutes, turning the heat down and/or adding more extra virgin olive oil if needed. Taste along the way, adding more Old Bay and/or salt as needed. Add sausage back into the skillet then stir to reheat.
- Meanwhile, heat another large skillet over medium heat then spray with nonstick spray. Cook eggs according to your preference (scrambled, over easy, sunny side up, etc.) then scoop hash onto plates and top with eggs.
- If the potatoes are taking too to soften, place a lid on top of the skillet for 3-4 minutes to quicken the cooking process.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.