Andouille Sausage, Pepper, and Potato Hash

  • Andouille Sausage, Pepper, and Potato Hash
    The creamy egg yolk complements the crispy potatoes and slightly spicy sausage.


One of my favorite things to eat for dinner is breakfast. This hash is a perfect weeknight dinner that comes together quickly. Of course, you can also make it for actual breakfast or brunch.

This hash combines crispy potatoes with slightly spicy sausage and a bit of sweetness from the well-caramelized onions and red peppers to balance everything out. The fried egg on top, especially with a creamy soft yolk, brings the flavors together. 


2 tbsp. vegetable oil
1 medium onion, diced
3 medium Yukon gold potatoes (~1 ½ lbs), diced to ½ inch cubes
2 medium red bell peppers, diced
1 ½ tsp. salt
½ tsp. black pepper
12 oz. smoked Andouille sausage, cut into slices
½ cup flat leaf parsley, finely chopped
4 eggs + 1 tbsp. butter (optional)


Prep Time: 10 minutes
Cooking Time: 30 minutes
Servings: 3 to 4 servings

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Preheat a large, non-stick skillet or well-seasoned cast iron pan over medium low heat. Add vegetable oil and onions. Cook onions for ~5 minutes, stirring occasionally.

Add diced potatoes and cover with lid or foil. Cook onion and potato mixture for 7 minutes, stirring occasionally. Add diced peppers, salt and pepper and mix well. Replace cover and cook for 5 additional minutes.

Add sliced sausage and mix well. Replace cover and cook for ~5 more minutes. Remove cover, test potatoes for doneness (they should be easy to stab with a fork at this point).

Continue cooking for 5 more minutes to crisp up and brown the hash. Try not to stir too much at this point to allow browning to occur.

During this last step, melt butter in a separate skillet over low heat. Fry eggs until yolks are of desired doneness. Either sunny-side up or over easy eggs are my favorites here.

Stir parsley into hash. Transfer hash to a plate or bowl and top with a fried egg.


This recipe is also delicious with chorizo sausage instead of Andouille. When I made it using chorizo, I used ¼ c. chopped cilantro and ¼ c. parsley instead of just chopped parsley.

Feel free to swap in other colors of bell peppers as desired as well. 

Read more recipes from Laura's Cooking for You and Me series.

Andouille Sausage, Pepper, and Potato Hash

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Last Updated

December 27, 2015