Spicy Andouille Sausage Hash Recipes

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SPICY PALEO ANDOUILLE SAUSAGE BREAKFAST HASH



Spicy Paleo Andouille Sausage Breakfast Hash image

A quick one pan spicy paleo andouille sausage breakfast hash with butternut squash and red bell peppers. This hearty, savory meal is warm and comforting any time of day, plus paleo, whole30 and sugar detox friendly!

Provided by Michele Rosen

Categories     Breakfast Hash

Time 20m

Number Of Ingredients 10

2 tbsp ghee (or cooking fat of choice)
1/2 cup small butternut squash cubes (1/2 inch)
1/2 med onion (chopped (optional))
1 pre-cooked andouille sausage link (I used Aidell's)
1/2 medium red bell pepper seeds removed and chopped
1/4 tsp chili powder
Dash smoked paprika
Dash cayenne pepper (optional)
Sea salt to taste
2 eggs

Steps:

  • *Preheat your oven to 400 if you plan to bake the eggs into the hash.
  • Melt your ghee or other fat in a medium saute pan over med heat.
  • Add the butternut squash cubes, sprinkle with a bit a sea salt, and stir. Cover the pan to allow them to soften, checking often and stirring to prevent burning.
  • Once the squash begins to brown, stir in the onions (if using), peppers, and sausage. Cook and stir so the mixture browns evenly, covering the pan if needed to soften the squash.
  • Once the mixture is softened and nicely browned, add in the spices and stir.
  • You can bake the 2 eggs right into the hash if you like: Remove from heat and create two grooves in the hash where you'll crack the eggs. Carefully crack each one and sprinkle with sea salt, then transfer the pan to the preheated oven, and, bake until the eggs are cooked to preference.
  • You can also cook your eggs separately, if desired. Garnish with finely chopped scallions or chives if you like, and enjoy!

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

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

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

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