Andouille Sausage And Potato Omelet Recipes
ANDOUILLE SAUSAGE AND RED POTATOES - DEE DEE'S
This is nice one skillet meal for after the holidays when you are burnt out on Turkey and you feel like you are about to start gobbling like a turkey if you have to eat one more bite. This dish is sure to please the taste buds if you like things a little spicy. Serve with a side of cabbage and a slice of hot buttered...
Provided by Diane Atherton
Categories Pork
Time 40m
Number Of Ingredients 9
Steps:
- 1. In a large skillet over a medium heat, heat oil; add onion, pepper, and garlic. Saute for about 2 minutes; add sausage. Continue cooking until sausage is hot.
- 2. Add potatoes and seasonings; toss to combine, cover and continue cooking for about 25 minutes (or until potatoes are tender) stirring occassionally.
- 3. Taste test; add additonal seasoning if desired.
ANDOUILLE SAUSAGE AND POTATO OMELET
Categories Egg Pork Potato Breakfast Brunch Sauté Mardi Gras Father's Day New Year's Day Dinner Lunch Sausage Winter Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy large skillet over medium heat. Add potatoes and sauté until brown, about 7 minutes. Add sausage, pepper, and onion and sauté until vegetables are soft, 6 minutes. Stir in green onion and cumin. Season with salt and pepper. Remove from heat; keep warm.
- Preheat oven to 375°F. Whisk eggs, salt, and pepper in large bowl. Melt butter in heavy large ovenproof skillet over medium heat. Pour in egg mixture. Cook until eggs are almost set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 3 minutes. Distribute sausage mixture over top. Transfer skillet to oven; bake until eggs are completely set, 3 minutes. Run spatula under outer edges of omelet to loosen and slide onto serving plate.
- Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage, or smoked Hungarian sausage in these recipes.
SAUSAGE AND POTATO OMELET
Categories Egg Potato Breakfast Brunch Broil Sauté Kid-Friendly Sausage Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Sauté sausage in large nonstick broiler proof skillet over medium-high heat until cooked through, crumbling with back of spoon, about 6 minutes. Using slotted spoon, transfer sausage to paper towels. Add 1 teaspoon oil to skillet. Add onion, potato and bell pepper. Cover; cook until vegetables are tender, stirring occasionally, about 12 minutes. Cool slightly.
- Preheat broiler. Whisk eggs, salt and pepper in large bowl to blend; add vegetable mixture. Wipe out skillet. Heat remaining 2 teaspoons oil in same skillet over medium-low heat. Pour egg mixture into skillet. Sprinkle with cheese. Cover skillet and cook until eggs are set on bottom and cheese melts, about 10 minutes.
- Place skillet under broiler and cook just until eggs are set on top and cheese bubbles, about 2 minutes. Transfer omelet to platter. Cut into wedges and serve.
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- In a large skillet heat a few drizzles of olive oil. Add the potatoes to the pan and sprinkle with 1/2 tsp Cajun seasoning, salt and black pepper to your taste. Let the potatoes cook for several minutes and brown on one side before you attempt to turn them to prevent them from breaking up.
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- Heat oil in heavy large skillet over medium heat. Add potatoes and sauté until brown, about 7 minutes. Add sausage, pepper, and onion and sauté until vegetables are soft, 6 minutes. Stir in green onion and cumin. Season with salt and pepper. Remove from heat; keep warm.
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- Preheat the oven to 400°. Meanwhile, in a large skillet, cook the andouille over moderately high heat until the fat is rendered and the andouille is browned, about 7 minutes. Using a slotted spoon, transfer the andouille to a paper towel-lined plate.
- Add the potatoes to the skillet and stir to coat with fat. Cover and cook over moderately low heat until the potatoes are tender and browned, about 20 minutes. Meanwhile, wrap the tortillas in foil and heat them in the oven.
- Add the andouille, jalapeño, scallions and cilantro to the potatoes and stir well. Season the mixture with salt and pepper and transfer to a bowl. Pass the warmed tortillas, cheese, sour cream and hot sauce at the table.
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