Last night we made gumbo and had some ingredients leftover, mainly andouille sausage. Jon and I were sitting on the patio drinking our coffee this morning and suggesting things for breakfast. I suggested making a hash with the andouille sausage to help use it. Jon thought it sounded good, so we got to work. I opened the refrigerator to get the sausage and noticed the jar of salsa. Idea light bulb! Let’s make a hash with sunny side-up eggs with some salsa on top! Even better!
One of my other bright ideas, was to precook the potatoes slightly in the microwave. I set them on the potato setting and stopped the microwave about 1-2 minutes before they were done. I allowed them to cool long enough for me to be able to handle without burning myself, and then cut them into cubes. This allowed me to have the potatoes soft, so when I fry them, they don’t burn on the outside, while trying to cook them on the inside. It allows for a nice little browning on the potatoes, yum!
Another one of my favorite things about this recipe, is that you can adjust the ingredients easily to make as little or as much as you like!
Check the video out to see just how easy it is!
Ingredients:
1-2 tbsp avocado oil, or canola oil
2 par-baked potatoes, cut into cubes
½ cup mixed combination of chopped red bell pepper, green bell pepper, and onion
Salt and ground black pepper (as much or as little as you like)
½-3/4 cup chopped andouille sausage
Salsa (as much or as little as you like)
Shredded cheddar cheese (as much or as little as you like)
Fried eggs (1 per serving)
Freshly chopped parsley or cilantro for garnish (optional)
Preheat an oven-safe skillet on medium heat and add the oil. Add in the potatoes in a single layer. Using a spatula, turn the potatoes over occasionally, until the potatoes are lightly browned.
Adjust the heat to low-medium heat. Add in the bell peppers and onions. Season with salt and ground black pepper to taste. Cook until the peppers and onions are softened, about 1 minute.
Add in the chopped andouille sausage. Sauté until cooked through and lightly browned.
Remove the skillet from heat and set aside. Fry the eggs until they reach your desired doneness. I cooked mine sunny side up and the egg whites just a little shy of being done, so that when broiled, they don’t burn or overcook.
Drizzle salsa over the hash, sprinkle shredded cheese over the top, and gently add the eggs on top of the hash. Broil on low until the eggs set and cheese is melted.
Carefully remove the skillet from the broiler (use your oven mitts!) and use caution as the skillet will be hot. Allow the hash to cool before serving.
Spoon out a serving of the hash and include one of the fried eggs for each serving. Top with additional salsa (optional), shredded cheese, and garnish with fresh chopped parsley or cilantro.
