Cajun Hash And Eggs Recipe
Potato hash with onions, red peppers, andouille sausage topped with two poached eggs, finished with creole hollandaise, biscuit
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Ingredients
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Hash Ingredients
Hollandaise Ingredients
For Poached Eggs
For Serving
Method
Prepare the Hash
- 1
Cooking the Vegetables
In a large skillet, heat olive oil over medium heat. Add diced onions and red bell pepper, and sauté until softened, about 5 minutes.
- 2
Add Potatoes and Sausage
Add diced potatoes, andouille sausage, Cajun seasoning, salt, and black pepper to the skillet. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are tender and crispy.
Make the Hollandaise
- 3
- 4
Melt the Butter
In a small saucepan, melt the butter over low heat. Gradually add the melted butter to the egg yolk mixture while whisking continuously until smooth.
- 5
Season the Hollandaise
Add cayenne pepper and salt to taste. Keep warm until ready to serve.
Poach the Eggs
Assemble the Dish
- 8
Serve
Divide the Cajun hash onto plates. Top each serving with a poached egg and drizzle with creole hollandaise. Serve with warm biscuits on the side.
