Cast Iron

Andouille Sausage Hash With Yukon Gold Potatoes

January 12, 2014
1 Ratings
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  • Serves 4
Author Notes

We love to make hash and throw in lots of wonderful, fresh ingredients. This one features hand made andouille sausage and Yukon gold potatoes which are delicious. —Tom and Anita Morgan

What You'll Need
  • 9 ounces homemade andouille sausage cut into rounds. Chorizo or hot Italian can be substituted.
  • 1 pound Yukon Gold potatoes
  • 1/2 red onion, sliced into thin rounds
  • 1/2 yellow Bell pepper, cut into 1/2“ pieces
  • 1 green jalapeno, seeded and cut into 1/4" pieces
  • 4 green onions, chopped coarse
  • 3 large cloves of garlic, sliced thin
  • 1 pinch red pepper flakes
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons extra virgin olive oil
  1. Wash and dry the potatoes and bake at 400 *F for 45 minutes. Allow to cool then slice into 1/2" pieces.
  2. Lightly oil a 12" cast iron pan or other saute pan and cook the onions until approaching brown. Then add everything else and saute on medium high heat until the sausage is done. Wait a few minutes before adding the garlic slices.

See what other Food52ers are saying.

1 Review

les C. December 7, 2019
Onions and peppers need to be diced not rings to be considered hash. I sauteed the sausage first then added everything else it was good.