Andouille Sausage Hash Recipes

ANDOUILLE SAUSAGE HASH

Andouille Sausage Hash image

I threw this hash together last minute for a church brunch. Folks liked it so much they asked me for the recipe, so I scrambled to write it down. -Paulette Heisler, Tampa, Florida

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 tablespoon canola oil
1 pound fully cooked andouille sausage links or smoked kielbasa, cut into 1/4-inch slices
1 package (28 ounces) frozen O'Brien potatoes
1 jar (16 ounces) double-cheddar cheese sauce
3 tablespoons Louisiana-style hot sauce
2 cups shredded sharp cheddar cheese
Thinly sliced green onions, optional

Steps:

Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add sausage; cook and stir until sausage is browned, 6-8 minutes; remove with a slotted spoon. In same pan, add potatoes. Cover and cook over medium heat until potatoes are tender, 6-8 minutes, stirring occasionally. In a greased 11x7-in. baking dish, layer sausage and potatoes., In a small bowl, combine cheese sauce and hot sauce; pour over potatoes. Sprinkle with cheese. Bake, uncovered, until bubbly and cheese is golden brown, 30-35 minutes. If desired, sprinkle with green onions. Let stand 10 minutes before serving., Make-Ahead: Refrigerate unbaked hash, covered, several hours or overnight. To use, preheat oven to 425°. Remove hash from refrigerator while oven heats. Bake as directed, increasing time as necessary until golden brown. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 443 calories, Fat 32g fat (12g saturated fat), Cholesterol 126mg cholesterol, Sodium 1357mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.

SPICY ANDOUILLE SAUSAGE HASH

Spicy Andouille Sausage Hash image

This spicy breakfast hash is my own take on an old campfire recipe.

Provided by Stacy

Categories Meat and Poultry Recipes Pork Sausage

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon salted butter
1 teaspoon vegetable oil
½ medium yellow onion, thinly sliced
1 teaspoon chopped garlic
2 medium potatoes, peeled and cubed
1 pound andouille sausage links
1 cup canned sweet corn, drained
1 large jalapeno pepper, seeded and sliced
salt and ground black pepper to taste

Steps:

Melt butter and oil in a large cast iron skillet over medium-low heat. Add onion and garlic; saute until onions are soft, 5 to 7 minutes.
Add potatoes and stir until well coated with butter and oil. Cook over medium heat until tender, 15 to 20 minutes.
Cut sausage into 1/2-inch thick slices and stir into the skillet. Cover and cook until heated through, about 5 minutes. Stir in corn and jalapeno; cover and cook until heated through, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 528.3 calories, Carbohydrate 32.1 g, Cholesterol 73.5 mg, Fat 37 g, Fiber 3.7 g, Protein 17 g, SaturatedFat 13.1 g, Sodium 1241.5 mg, Sugar 4.5 g

ANDOUILLE HASH AND EGG TACOS

Andouille Hash and Egg Tacos image

Provided by Jay Ducote

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 russet potato, diced
2 tablespoon olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Canola oil
1/2 red onion, diced
1/2 jalapeno, diced
1 link andouille sausage, chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon ancho chili powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
3 large eggs
Four 6-inch corn tortillas
4 pinches shredded Cheddar
2 green onions, chopped thin

Steps:

Preheat the oven to 450 degrees F.
Toss the potato with the olive oil, 1 teaspoon salt and 1 teaspoon pepper on a baking sheet and bake until golden brown, 10 to 12 minutes.
While potatoes are in the oven, heat a Dutch oven over medium-high heat. Add a little canola oil followed by the onion and jalapeno and cook until beginning to soften, 3 to 4 minutes.
Add the andouille, cayenne, ancho chili powder, garlic powder and paprika and cook until almost browned, about 4 minutes.
Scramble the 3 eggs in a small bowl and add them to the Dutch oven. Add the potatoes and cook, stirring, until the eggs are a soft scramble. Taste for seasonings.
Heat a grill or skillet to high heat. Grill the tortillas quickly for just a minute in order to char them a tad. Divide the tortillas among plates. Top each with a scoop of the andouille hash, a pinch of Cheddar and some green onions.

SWEET POTATO & ANDOUILLE HASH

Sweet Potato & Andouille Hash image

When my husband trained for the Senior Olympics, I looked for healthier recipes like these spicy sweet potatoes. Whip up some eggs and serve together. -Marla Clark, Albuquerque, New Mexico

Provided by Taste of Home

Categories Breakfast Brunch Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1/2 pound fully cooked andouille sausage or fully cooked Spanish chorizo, finely chopped
4 cups finely chopped sweet potatoes (about 2 medium)
4 celery ribs, finely chopped
1 medium onion, finely chopped
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a Dutch oven, heat oil over medium-high heat. Add sausage; cook and stir until browned., Stir in remaining ingredients. Reduce heat to medium-low; cook, uncovered, 15-20 minutes or until potatoes are tender, stirring occasionally.

Nutrition Facts : Calories 226 calories, Fat 12g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 602mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 4g fiber), Protein 9g protein.

AIDELL'S SAUSAGE HASH

Aidell's Sausage Hash image

A recipe that I found on the label of Aidell's cajun style andouille sausage. If you can't find Aidell's sausage any pre-cooked sausage would work. Also, if you don't have red potatoes, you can use any that you have on hand (but it is better with red potatoes instead of white potatoes). This makes four hearty servings.

Provided by LARavenscroft

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs red potatoes, cut into a 1/2-inch dice
1 large onion, cut into a 1/4-inch dice
1/4 cup unsalted butter
4 links andouille sausages (about 12-ounces of fully cooked sausage cut into a 1/2-inch dice)
1/2 cup red bell pepper, chopped into a 1/4-inch dice
1/2 cup green bell pepper, chopped into a 1/4-inch dice
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1/4 cup green onion, finely chopped

Steps:

Over medium heat, sauté the potatoes and onions in butter for 10-15 minutes, stirring occasionally.
Add the sausage, bell peppers, salt, black pepper and cayenne, and continue frying until the sausage is browned, about 5 minutes.
Add more salt and pepper to taste and serve garnished with green onions.

Nutrition Facts : Calories 573.7, Fat 34.7, SaturatedFat 15.4, Cholesterol 77.8, Sodium 1193.5, Carbohydrate 45.8, Fiber 5.5, Sugar 6.6, Protein 21.2

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2015-12-27 Instructions. Preheat a large, non-stick skillet or well-seasoned cast iron pan over medium-low heat. Add vegetable oil and onions. Cook onions for …
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5/5 (1)
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Preheat a large, non-stick skillet or well-seasoned cast iron pan over medium-low heat. Add vegetable oil and onions. Cook onions for ~5 minutes, stirring occasionally.
Add diced potatoes and cover with lid or foil. Cook onion and potato mixture for 7 minutes, stirring occasionally. Add diced peppers, salt, and pepper and mix well. Replace cover and cook for 5 additional minutes.
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Search terms Search form submit button. Toggle Search. Hi,
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