Andouille hash

Andouille Hash recipe

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2 pounds red potatoes, cut into 1/2-inch pieces
1 large onion, chopped into 1/4-inch pieces
4 Tablespoons unsalted butter
4 links andouille sausage, cut into 1/2-inch pieces
1/2 cup red bell pepper, chopped into 1/4-inch pieces
1/2 cup green bell pepper, chopped into 1/4-inch pieces
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
salt and pepper
1/4 cup finely chopped green onions
poached eggs and flaky biscuits

In a large, heavy frying pan, saute the potatoes and onions in butter over medium heat for 15 minutes, stirring occasionally. Add the diced sausage, bell peppers, salt, black pepper, and cayenne, and continue frying until the sausage is browned, about 5 minutes. Add salt and pepper to taste and garnish with green onions. Serve the hash with poached eggs and a flaky biscuit. For really big eaters, serve this with Potato Latkes.

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