Cajun Skillet Recipe

Prep vegetables and sausage

Slice andouille sausage into 1/4-inch rounds (or half-moons). Dice green pepper into 1/2-inch pieces. Thinly slice mushrooms. Peel and dice onion to roughly 1/2-inch pieces.

Sear sausage

Heat a 12-inch cast-iron or heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil. When shimmering, add andouille rounds in a single layer. Cook 3–4 minutes without moving, then stir and cook another 2 minutes until browned and some fat renders. Transfer sausage to a plate, leaving rendered fat in the pan.

Cook vegetables

Reduce heat to medium, add 1 tablespoon butter to the pan with the sausage fat. Add diced onion and green pepper; sauté 4–5 minutes until softened and starting to brown. Add mushrooms and cook 3–4 minutes until they release moisture and begin to brown. Season with 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon Cajun seasoning. Stir to combine.

Brown hashbrowns

Push vegetables to one side of the skillet. Add remaining 1 tablespoon butter and the 3 cups frozen shredded hashbrowns to the empty side (add a little more oil if pan seems dry). Spread into an even layer and cook undisturbed over medium-high heat 6–8 minutes until bottom is golden and crisp. Flip sections or stir and spread again, cooking another 5–6 minutes until mostly cooked and crisp to your liking. Mix hashbrowns with vegetables and return the cooked andouille to the pan. Taste and adjust seasoning.

Add cheese (optional)

If using, sprinkle 1/2 cup shredded cheddar over the skillet, cover for 1–2 minutes until cheese melts.

While the skillet finishes, whisk eggs with 2 tablespoons milk, 1/4 teaspoon salt and 1/8 teaspoon black pepper until combined and slightly frothy.

In a small nonstick skillet, heat 1 tablespoon butter over medium-low. Pour in egg mixture and let sit undisturbed 10–15 seconds. Using a spatula, gently push eggs from edges toward center, forming soft curds. Cook 1–2 minutes until eggs are set but still moist and slightly creamy. Remove from heat; eggs will finish setting from carryover heat.

Season eggs to taste and keep warm while finishing the hollandaise.

Melt 4 tablespoons butter in a small saucepan or in the microwave until very hot and fully melted. Keep warm but not boiling.

In a heatproof bowl, whisk 2 egg yolks with 1/2 tablespoon lemon juice and 1 tablespoon hot water until slightly thickened. Place the bowl over a saucepan of barely simmering water (double boiler) — bowl should not touch the water — and whisk constantly until mixture is warm to the touch, about 1–2 minutes.

Slowly drizzle the hot melted butter into the yolk mixture while whisking continuously to create an emulsion. Start very slowly (drop by drop) and once the sauce begins to thicken, you can add the butter in a thin stream. If sauce becomes too thick, whisk in a teaspoon or two of hot water to loosen. Season with 1/8 teaspoon salt and 1/8 teaspoon cayenne (adjust to taste). Keep warm.

Divide the Cajun skillet between two plates or serve family-style from the skillet.

Top each portion with half of the scrambled eggs.

Spoon warm hollandaise over the eggs and skillet (about half the hollandaise per person).

Garnish with chopped chives or parsley and a few dashes of hot sauce if desired. Serve immediately.