Andouille Hash

I have some mushrooms I was needing to use up and a nice mushroomy omelet or frittata seems a good start for the morning.  I was rustling about in the fridge when I noticed some Andouille sausage I had thawed the other day and sliced but just never got around to using much of it.  For some reason I flashed on hash.  I’ve had corned beef hash and hash with ham and hash with the Andouille sausage seemed a natural.  The mushrooms will have to wait for a later meal.  Perhaps a pizza?  But I digress…

I finely diced a garlic clove and about half an onion along with a Yukon Gold potato and a half of another.  They were small.  I diced several slices of the Andouille and tossed everything into a small nonstick skillet to cook for a bit in some olive oil.  I let it all get fairly well along and then broke a couple of eggs atop the pile.  (Protip:  Make a bit a a well in the hash so the eggs don’t slide off.)  Next time I’ll remember to do that.  I turned the heat down to low and covered the pan while I toasted a round of the pita bread I made a while back.  It all didn’t slide intact from the skillet to the plate like I hoped but the result wasn’t too bad to look at.

Enjoy!

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