Andouille Hash & Eggs
  • 2 links andouille sausage {I used Johnsonville brand}, sliced
  • 4-6 yukon gold potatoes, large dice
  • 1 large or 2 small red bell peppers, large dice
  • eggs
  • scallion
  • olive oil
  • salt & pepper
  1. Preheat your oven to 385 degrees.
  2. Place the sliced andouille, diced peppers and potatoes onto a lined baking sheet. Drizzle with a little olive oil and season with salt and pepper.
  3. Cook for approx. 25 minutes or until the andouille is a bit browned and the potatoes are cooked through.
  4. I then went ahead and put a bit of the hash into a frying pan, over medium low heat, with just a small drizzle of olive oil to prevent sticking. I cracked a couple of eggs over the hash and covered the pan until the eggs were cooked to my liking, about 4-5 minutes.
  5. If you are cooking for several people you can actually crack some eggs right over the hash on the baking sheet and pop back in the oven to cook the eggs.
  6. Garnish with fresh sliced scallions.
Recipe by LeMoine Family Kitchen at