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, FL
- 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 (8 ounces) shredded sharp cheddar cheese
- Thinly sliced green onions, optional
- 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
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