Andouille Sausage Hash Recipe

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Andouille Sausage Hash Recipe
Andouille Sausage Hash Recipe photo by Taste of Home
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Andouille Sausage Hash Recipe

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I threw this hash together last minute for a church brunch. Folks liked it so much they asked me for the recipe, so I scrambled to write it down. —Paulette Heisler, Tampa, Florida
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 1 tablespoon canola oil
  • 1 pound fully cooked andouille sausage links or smoked kielbasa, cut into 1/4-inch slices
  • 1 package (28 ounces) frozen O'Brien potatoes
  • 1 jar (16 ounces) double-cheddar cheese sauce
  • 3 tablespoons Louisiana-style hot sauce
  • 2 cups shredded sharp cheddar cheese
  • Thinly sliced green onions, optional

Directions

Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add sausage; cook and stir 6-8 minutes or until sausage is browned; remove with a slotted spoon. In same pan, add potatoes. Cover and cook over medium heat 6-8 minutes or until potatoes are tender, stirring occasionally. In a greased 11x7-in. baking dish, layer sausage and potatoes.
In a small bowl, combine cheese sauce and hot sauce; pour over potatoes. Sprinkle with cheese. Bake, uncovered 30-35 minutes or until bubbly and cheese is golden brown. If desired, sprinkle with green onions. Let stand 10 minutes before serving.
Make-Ahead: Refrigerate unbaked hash, covered, several hours or overnight. To use, preheat oven to 425°. Remove hash from refrigerator while oven heats. Bake as directed, increasing time as necessary until golden brown. Let stand 5-10 minutes before serving. Yield: 8 servings.
Originally published as Andouille Sausage Hash in Breakfast & Brunch Bookazine 2015, p12

  • 1 tablespoon canola oil
  • 1 pound fully cooked andouille sausage links or smoked kielbasa, cut into 1/4-inch slices
  • 1 package (28 ounces) frozen O'Brien potatoes
  • 1 jar (16 ounces) double-cheddar cheese sauce
  • 3 tablespoons Louisiana-style hot sauce
  • 2 cups shredded sharp cheddar cheese
  • Thinly sliced green onions, optional
  1. Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add sausage; cook and stir 6-8 minutes or until sausage is browned; remove with a slotted spoon. In same pan, add potatoes. Cover and cook over medium heat 6-8 minutes or until potatoes are tender, stirring occasionally. In a greased 11x7-in. baking dish, layer sausage and potatoes.
  2. In a small bowl, combine cheese sauce and hot sauce; pour over potatoes. Sprinkle with cheese. Bake, uncovered 30-35 minutes or until bubbly and cheese is golden brown. If desired, sprinkle with green onions. Let stand 10 minutes before serving.
  3. Make-Ahead: Refrigerate unbaked hash, covered, several hours or overnight. To use, preheat oven to 425°. Remove hash from refrigerator while oven heats. Bake as directed, increasing time as necessary until golden brown. Let stand 5-10 minutes before serving. Yield: 8 servings.
Originally published as Andouille Sausage Hash in Breakfast & Brunch Bookazine 2015, p12

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PrplMonky5 User ID: 6612040 255563
Reviewed Oct. 17, 2016

"My husband and I really liked this recipe. I cut it half because we just didn't need 8 servings. I used andouille sausage. I think next time I will use regular hash brown potatoes and add in my own fresh green pepper and onion. The frozen always comes out a bit mushy and I prefer the crispness of fresh. I'm not a huge fan of spicy foods but I used the correct amount of the hot sauce and it wasn't too spicy for me. The only other issue I have with this recipe is the temperature and time for baking. My oven runs hot so I typically set the temperature a tad lower than it calls for (I've been doing that for a long time, so I know how to offset this difference well). Despite changing the temp, the top of the casserole started to get crispy brown after only 22 minutes. I'll have to play around with it a bit next time.

Even though the recipe needs a bit of tweaking for our preference, we really enjoyed this and I'll definitely make this again."

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