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.
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Made this last night for dinner. It was so good! Spicy and filling. I’ve never used Old Bay Seasoning before, and was pleasantly surprised! Thanks for the great recipe.
I’m so glad to hear it, Samantha!! Thanks so much for the feedback! :)
I recently made this for dinner and it was absolutely DELICIOUS! My son turns his nose at anything with mushrooms or onions (he’s 18) but he ate this – and liked it, ha! Thank you!
I made this for dinner tonight using a Mild Italian sausage I found in Walmart. The dish was very good. I added some garlic powder and red pepper flakes because those are two of our favorite seasonings. The eggs on top make the dish!
Hey, that orange skillet is super cute! What kind is it?
Thank you! I believe it’s a Le Creuset skillet.
Modish | Cajun-Style Hash – Iowa Girl Eats 07.18.2016
[…] 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! Original Article […]
girl stuff 07.17.2016
wow this looks good!! Any dish I can serve with a fried egg on top is a winner for me.
this is gorgeous!! I love potatoes so much so this hash and I would be best friends ;)
Oh my gosh, this looks amazing. I absolutely love hash and the two drippy eggs are making me salivate! Cannot wait to make this! I hear you on the mom guilt. I left my boys with their Grandma this morning while I went to the dentist and felt so bad. It’s getting a tiny bit easier now that they are older (5& 2) but I still feel a little guilty. I hope you have a great weekend Kristin!
Amanda @ The Kitcheneer 07.15.2016
Oh no! hope your thumb feels better! Me and knives don’t play well either…(ask me how I know ;)) this hash looks like it made up for it though! I might just make some this weekend for breakfast or lunch! My hubby and I are always up for this comforting dish!
This will be a great dish to make next week when Iowa heat and humidity return next week. Thanks for sharing.
My hubby & I love a good breakfast hash, and this looks like a winner! We’ll be having it soon. :)
Fiona @ Get Fit Fiona 07.15.2016
This looks seriously delicious! I’m usually not one to make hot breakfasts, but I’d definitely be willing to put in the extra effort to make this one!
dont feel any mama guilt for leaving your baby with your parents! it is good for them to have that time together and it only builds the bond he has with them. plus, its good for you to get out and do your thing!
I know…I’m literally the only person who feels bad about it. He asks to go over every day and my parents would watch him that often if we wanted them to. Just me and my irrational guilty feelings!
Hope your week is going better now! I think a pile of pan-fried potatoes topped with runny eggs is a really good step in the right direction. Happy weekending!