Best 5 Spicy Andouille Sausage 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!

ANDOUILLE SAUSAGE HASH

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.

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.

SPICY CHICKEN SAUSAGE HASH

Steps:

• Slice whole onion in food processor.
• Heat nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high; add oil, and saute onions until they begin to brown.
• Mince garlic, and add to onion as it cooks.
• Remove sausages from casings, and add to pan, stirring to break up into small pieces. Continue cooking.
• Scrub potatoes and quarter; slice in food processor. Add to pan when the onion has begun to soften, and stir well to separate.
• Wash, trim, seed and quarter peppers; slice in food processor. Add to pan along with rosemary, stirring often. Season with salt and pepper. Cover, and continue cooking until all the ingredients have softened. Serve.

SWEET POTATO & ANDOUILLE HASH

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.