Cajun Style Hash with Chicken Andouille Sausage
Loaded with sausage and andouille sausage for a kick of heat, this Cajun style hash is a great way to wake up in the morning. It’s the best kind of hearty comfort food and makes for a filling breakfast or brunch recipe.
Our cajun style hash with chicken andouille sausage is a classic and flavorful dish! Like our easy BREAKFAST CASSEROLE, this sweet potato hash is an easy way to step up your breakfast game in both flavor and protein.
A tasty combination of sausage and eggs loaded with colorful vegetables and seasoned to perfection, this hash will soon become a new favorite.
Not only that, but you can easily vary the dish to make it unique in flavor each time you whip it up making it a great recipe to use on repeat. For breakfast or brunch, this easy hash is a great way to kick off your morning.
Ingredients
The ingredients for this andouille sausage hash are extremely simple and can easily be interchanged with what you have in your fridge.
- Avocado oil
- Chicken andouille sausage
- Sweet potatoes
- Old bay seasoning
- Green bell pepper
- Sweet onion
- Mushrooms
- Eggs
- Salt
See the recipe card for exact quantities.
Instructions
Heat the avocado oil over medium-high heat in a Dutch oven before adding in the sliced sausage.
Brown the sausage and drain the excess grease.
Add more oil and keep it over medium heat as you add in the sweet potatoes and just 1 teaspoon of Old Bay seasoning. Cook until the potatoes are soft, roughly 10 minutes.
Add in more oil as needed before tossing the vegetables and remaining seasonings in. Sauté it all until they’re tender and then add the cooked sausage chunks.
Whisk to scramble the eggs in a small bowl.
Shape the hash into a single layer, clearing a spot in the center, pour the whisked eggs and cook them while gradually mixing them into the medley.
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Once the eggs are cooked through, season with more Cajun seasoning as per preference, serve, and enjoy!
Storage
Make sure that the leftovers are fully cooled before storing. When ready, place the Cajun style in an airtight container and into the fridge. Stored like this, it will last 3-4 days.
You can reheat the hash in the microwave in intervals. However, it tastes best when reheated in a skillet with a bit of oil. This way, the slightly crispy texture of the potatoes returns.
Breakfast has always tasted the best freshly made. This is not a recipe I would recommend freezing as the texture upon thawing will become mushy.
🗹 RECIPE FAQ’S
Tips and Tricks
Of course. That said, changing the sausage will alter the deliciously, fiery taste of the Cajun style hash. It will also reduce some of it’s spiciness. You can use regular chicken sausage or an Italian sausage. If you like a kick of heat, you’ll want to add that back in with some red pepper flake.
Both oils will work to make the gluten-free breakfast hash. Though olive oil is more common, avocado oil has a higher heat point for frying.
This breakfast hash is easy to adjust because you can substitute both the sausage as well as the vegetables depending on what you have on hand. You can also add more seasonings like cayenne pepper or garlic powder to adjust as per your preference. In terms of changing the flavor, adding in some jalapenos or hot sauce can bump up the spiciness, melting your favorite cheese on top will give it a more savory flavor, or omitting the spice and adding in more herbs can create an earthy taste.
This Cajun style hash is a full meal as it’s written. To serve it though, you could sprinkle on some fresh parsley, chopped green onions, ringlets or red onion, or sliced jalapenos. Likewise, adding chunks of avocado on top before serving it will help give the dish a dose of healthy fats while scaling back on the heat from the sauce. Even melting on some cheddar cheese or serving it with a side of sour cream can be a delicious twist.
No. if you like your eggs more intact, you can either cook them separately and just serve the fried egg on top of the hash or crack them directly into the Dutch oven and enjoy a runny egg on top.
🍽️ SERVING SUGGESTIONS. What goes great with this recipe? Let me tell you!
What goes best with this Chicken Andouille Hash?
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Cajun Style Hash with Chicken Andouille Sausage
Ingredients
- 3 tablespoons avocado oil divided
- 1/2 pound chicken andouille sausage sliced
- 1 cup sweet potatoes diced
- 2 teaspoon Old Bay seasoning divided
- 1 small green bell pepper diced
- 1/2 cup onion diced
- 1 cup sliced mushrooms
- 1/2 teaspoon salt
- 4 eggs
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Instructions
- In a large skillet or Dutch oven heat 1 tablespoon of oil over medium-high heat. Saute sliced sausage until browned. Remove to drain.3 tablespoons avocado oil, 1/2 pound chicken andouille sausage
- In the same skillet or Dutch oven, add 1 tablespoon of oil and heat over medium heat. Add the sweet potatoes and 1 tsp of old bay seasoning. Cover and cook for 5 to 10 minutes until potatoes are soft, adding more oil as needed.3 tablespoons avocado oil, 1 cup sweet potatoes, 2 teaspoon Old Bay seasoning
- Add 1 tablespoon of oil and add pepper, onion, and mushrooms and the remaining teaspoon of old bay seasoning. Saute with potatoes until tender. Add sausage back in and mix well.2 teaspoon Old Bay seasoning, 1 small green bell pepper, 1/2 cup onion, 1 cup sliced mushrooms, 1/2 pound chicken andouille sausage
- Create a space in the middle sausage and vegetables and pour in 4 eggs that have been beaten. Cook eggs and gradually mix sausage and vegetables in with eggs. Serve warm. Season with salt to taste.4 eggs, 1/2 teaspoon salt
Oh my this was delicious! I loved the sweet potatoes with the old bay, hubby devoured it and took the rest for lunch! Definitely making this one again 🙂
Thank you!
This is definitely delicious. Recommend!
Thanks so much!