Spicy Paleo Andouille Sausage Breakfast Hash Recipes

SPICY PALEO ANDOUILLE SAUSAGE BREAKFAST HASH

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!

SPICY ANDOUILLE SAUSAGE HASH

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.