Cajun Style Hash with Chicken Andouille Sausage

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Large serving of chicken andouille hash in a blue bowl.

Cajun Style Hash with Chicken Andouille Sausage

Prep Time 10

Cook Time 15

Total Time 25

Author Brooke Burks

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

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

Nutrition(All values are estimates only)

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