One of my favorite breakfast dishes is a Cajun-spiced potato hash topped with sausage and eggs cooked however you like. A local diner serves a similar skillet with Louisiana-style hot links that I love, but for this recipe I use Andouille chicken sausage. Any spicy or breakfast sausage will work, and Mexican chorizo is also excellent. For extra heat and depth, I add a generous amount of Cajun seasoning, which you can find in most grocery stores.
Table of contents
- What is Potato Hash?
- How to make Cajun Spiced Potato Hash with Sausage
- Let’s cook this spicy Potato and Sausage skillet breakfast
- Frequently Asked Questions
What is Potato Hash?
In the United States, hash often brings to mind classic corned beef hash from New England, but many regional variations exist. The term “hash” comes from the French word hacher, meaning to chop. The basic elements are potatoes, a meat, and fried onions — from there you can adapt flavors and spices to your taste.
How to make Cajun Spiced Potato Hash with Sausage
This recipe is simple and relies on a few core ingredients plus seasoning.
- 3–4 small to medium russet potatoes, peeled and cubed
- 1/2 red bell pepper and 1/2 green bell pepper, chopped
- 1/2 small red onion, chopped
- Salt and pepper, to taste
- Cajun seasoning (1–2 tsp, or to taste)
- 12 oz Andouille sausage (chicken or pork), or Louisiana-style hot links, sliced
- Olive oil (or canola/vegetable oil)
Note on Cajun spice blends: I used a Penzey’s blend that includes paprika, celery, garlic, black pepper, onion, oregano, red pepper, cumin, turmeric and several other herbs and spices. Spice blends vary, so adjust or add individual spices as you prefer.
Let’s cook this spicy Potato and Sausage skillet breakfast
Heat a nonstick skillet over medium-high heat. If using chicken sausage, add 1 tablespoon of oil; if using pork sausage, you can often skip the oil because the sausage releases fat.
Add the sliced sausage and sear until lightly charred and heated through, about 4–6 minutes. Remove the sausage and set it aside.
Add another tablespoon of oil to the skillet and let it warm until it glistens but doesn’t smoke. Add the potatoes, peppers, and onions, then sprinkle in 1 teaspoon of Cajun seasoning plus a pinch of salt and some black pepper. Sauté, stirring every few minutes so the potatoes develop a bit of color without burning. Cook until the potatoes are tender, about 18–22 minutes depending on the size of your cubes.
Taste and adjust seasoning — add more salt or Cajun spice if you like it spicier. Return the sausage to the pan and heat everything through for a few minutes.
Serve the Cajun-spiced potato hash hot, topped with eggs prepared to your liking. Optional additions include shredded cheddar or pepper jack cheese for a melty finish.
Frequently Asked Questions
Yes. Add frozen potatoes to the skillet first and cook for about 5 minutes before adding the peppers and onions. Frozen potatoes may take a few extra minutes to brown and become tender.
Yes. Substitute your favorite plant-based sausage or meat alternatives and follow the same method. For a fully plant-based version, top with a plant-based egg substitute if desired.
Swap the bell peppers for roasted Hatch chiles and use white onion. Keep the rest of the recipe the same for a smoky, Southwestern flavor.
If you try this recipe, please leave a comment and rating to help other readers. We appreciate your feedback!
All content and photographs ©Claudia’s Table and claudiastable.com
Cajun Spiced Potato Hash with Sausage
Ana Coronado
November 17, 2021
Pin Recipe
Equipment
-
Nonstick skillet
Ingredients
- 3–4 whole potatoes, small–medium russet peeled and cubed
- 1/2 whole red bell pepper, seeded chopped
- 1/2 whole green bell pepper, seeded chopped
- 1/2 small red onion chopped
- 12 oz Andouille sausage, or Louisiana-style hot links chicken or pork
- 1–2 tsp Cajun spice blend
- Salt and pepper
- 1–2 tbsp Olive oil (or canola/vegetable oil)
Instructions
-
Heat a nonstick skillet over medium-high heat. Add 1 tbsp oil if using chicken sausage; omit oil if using pork sausage.
-
Add sliced sausage to the hot skillet and sear until lightly charred and heated through, about 5 minutes. Remove and set aside.
-
Add 1 tbsp oil to the skillet and heat. Add potatoes, peppers, onions, 1 tsp Cajun seasoning, a pinch of salt, and pepper.
-
Sauté the potato mixture, stirring every few minutes so it browns without burning, until potatoes are tender, about 20 minutes.
-
Taste and adjust salt and Cajun seasoning if needed. Add the sausage back to the pan and heat through.
-
Serve hot topped with eggs of your choice and optional cheddar or pepper jack cheese.
Notes
Nutrition
Calories: 393 kcal
Nutritional information is calculated and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
Check out our New & Delicious posts below
- Bacon Onion Jam with Chipotle
- Chicken cutlets with Creamy Tomato Orzo (30 minutes!)
- Steak Seasoning Rub
- Pumpkin Lasagna with Sausage and Kale
- How to make Tostada Shells