One of my favorite breakfast dishes is a Cajun-spiced potato hash topped with sausage and eggs cooked however you like. A local diner makes 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 a great option. For more chorizo ideas, try baked Mexican chorizo and eggs or baked chorizo egg bites. To give this hash its signature heat, I add a generous amount of Cajun seasoning, which is available 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” can mean different things, though many people think first of classic corned beef hash from New England. The word comes from the French hacher, meaning “to chop.” At its core a hash combines three elements: potatoes, a meat, and fried onions. From that simple trio come countless regional and personal variations.
How to make Cajun Spiced Potato Hash with Sausage
This recipe is straightforward: mostly chopping and a single-skillet cook. It uses five main components 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)
- 12 oz Andouille sausage (chicken or pork) or Louisiana-style hot links, sliced
- Olive oil (extra virgin), 1–2 tbsp
About the Cajun seasoning: I used a blend that includes paprika, celery, garlic, black pepper, onion, oregano, red pepper and other herbs and spices. Every blend varies, so taste and adjust with extra spices if you prefer more heat or depth.
Let’s cook this spicy Potato and Sausage skillet breakfast
Heat a large nonstick skillet over medium-high. If using chicken sausage, add 1 tablespoon oil to the hot pan; with pork sausage you can often skip the added oil because the meat releases fat.
Add the sliced sausage and sear until it has a light char and is heated through, about 4–6 minutes. Remove the sausage and set it aside.
Add another tablespoon of oil and let it shimmer but not smoke. Add the potatoes, peppers, onions, 1 teaspoon Cajun seasoning, and a pinch of salt and pepper. Sauté the mixture, stirring every few minutes so the potatoes brown evenly and develop a little crispness without burning. This usually takes about 20 minutes, depending on how uniform your cubes are and how hot your pan runs.
Taste and adjust seasoning—add more salt or Cajun blend if needed. Return the sausage to the skillet and heat everything together until warmed through.
Serve the Cajun-spiced potato hash hot with eggs on top—fried, poached, or scrambled—whichever you prefer. Optional toppings include shredded cheddar or pepper jack cheese for an extra layer of flavor.
Frequently Asked Questions
Yes. Start by adding the frozen potatoes to the hot skillet and cook for about 5 minutes before adding peppers and onions. Frozen potatoes may need a few extra minutes to brown and become tender.
Substitute the sausage with your favorite plant-based sausage alternative and proceed the same way. For a fully plant-based version, top with a plant-based egg substitute if desired.
Replace the bell peppers with roasted hatch chiles and use white onion. Keep the rest of the recipe the same for a Southwestern flavor profile.
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
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Nonstick skillet
Ingredients
- 3–4 whole potatoes, small–medium russet peeled and cubed
- 1/2 whole red bell pepper seeded and chopped
- 1/2 whole green bell pepper seeded and 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, extra virgin or canola/vegetable oil
Instructions
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Heat a nonstick skillet over medium-high. If using chicken sausage, add 1 tbsp oil; omit oil if using a fatty pork sausage.
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Add the sliced sausage to the hot skillet and sear until lightly charred and warmed through, about 5 minutes.
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Remove the sausage and set aside.
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Add 1 tbsp oil and heat. Add potatoes, peppers, onions, 1 tsp Cajun seasoning, a pinch of salt and pepper.
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Sauté, stirring every few minutes so potatoes brown without burning. Cook about 20 minutes or until potatoes are tender.
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Taste and adjust salt and Cajun seasoning as desired.
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Return the sausage to the pan and heat through.
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Serve hot with eggs on top and optional shredded cheddar or pepper jack.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs © Claudia’s Table and claudiastable.com
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