Are you a fan of bold and spicy flavors? If so this Andouille Hash with Fried Egg will be right up your alley. Of course you could always turn down the heat by using a smoky kielbasa instead of Andouille if spicy is not in your wheelhouse.
Andouille Hash with Fried Egg
Steve and I have sort of a Summer Sunday dinner tradition. We usually have hotdogs, baked beans, chips and pickles after a lazy day at the beach. Sometimes we swap hotdogs for smoky sausage. But on this particular Sunday I decided to break with tradition and make a hash with our sausage. Andouille Hash with Fried Egg on top to be exact. And it was a really wonderful departure with just slightly more prep, but not much.
First sauté shallots in olive oil over medium/high heat until softened and starting to color.
Add the diced potatoes to the pan, season with salt and pepper, toss to coat and cook until almost tender.
Add in the diced Cremini mushrooms and season again with salt and pepper. Toss to coat and cook until mushrooms have browned.
Once the mushrooms are cooked add the diced bell peppers to the mix and season again.
And the last step for the hash is to add the diced Andouille, give it a good stir and sauté until the potatoes are crisp and the Andouille has browned a bit.
I started off by cutting all of my recipe cast of characters into similarly sized dice so that they could cook evenly and look pretty too. Once my shallots, baby waxy potatoes, Cremini mushrooms, red bell pepper and cooked Andouille sausage was all cut up the cooking went quickly. First I heated some olive oil in my trusty, well seasoned cast iron pan over medium/high heat. When the oil was shimmering I added the shallots. A couple of minutes later in went the potatoes along with a lavish dusting of salt and pepper. A quick stir and then I left the potatoes alone to brown and soften. And then tossed in the mushrooms a bit more salt and pepper, another zhuzh with the tongs and let them cook until nice a brown. Next in the pool the bell pepper went for a dip until they were softened a bit. And last in went the Andouille and just a little more salt, but no pepper because the Andouille is already quite spicy.
The hash is all ready to be crowned with those fried eggs!
Andouille Hash with Fried Egg
While the hash finished cooking I fried up some eggs until the whites were set but the yolks were still nice and runny.
Don’t you just love how the runny yolk creates a sauce for the hash?
At this point I divided the Andouille hash between two plates and topped each with two perfectly fried eggs. It was lip smacking good!
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Andouille Hash with Fried Egg
A spicy hash with eggs that are fried until only the whites are set, leaving the yolks nice and oozy to create a luscious sauce for the hash.
- Total Time: 30 minutes
- Yield: 2 servings 1x
Ingredients
1 large shallot, peeled
6 baby waxy potatoes, rinsed and dried
6 Cremini mushrooms, wiped clean, stems trimmed
1 red bell pepper, stemmed and seeded
1 Andouille sausage, split and grilled or griddled
2 Tablespoons + 1 Tablespoon Extra Virgin Olive Oil
4 large eggs
Kosher salt and freshly ground black pepper
Instructions
- Cut the shallots, potatoes, mushrooms, peppers and Andouille into 1/2-inch dice.
- Heat the 2 tablespoons of oil in a heavy skillet, preferably cast iron, over medium/high heat until shimmering and add the shallots to the pan. Sauté until they start to color and soften, about 3 minutes.
- Add the potatoes to the pan, season liberally with salt and pepper and toss with tongs to coat with oil. Cook undisturbed for about 5 minutes until they begin to brown and become tender when pierced with a fork.
- Add the mushrooms to the mix and season with salt and pepper. Toss to coat with the oil and sauté until the mushrooms brown, about 3-5 minutes.
- Add the bell peppers and cook for another minute or two until they begin to soften.
- Add the Andouille, season with salt and cook until heated through.
- Meanwhile, heat 1/2 tablespoon of the olive oil in a small sauté pan over medium/high heat until shimmering. Carefully crack two eggs into pan and season with salt and pepper. Cook until the whites are completely set. Repeat the whole process with two more eggs.
- Divide the hash between two plates and top each plate of hash with two fried eggs. Serve immediately.
Notes
If you are not a fan of spicy food, replace the Andouille with a mild smoky sausage like Kielbasa.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Be sure to let me know if you make this dish and share your photos!
