JesseEatzA high-protein, fiber-rich breakfast hash featuring smoky andouille sausage, crispy potatoes, and vibrant bell peppers topped with a perfectly fried egg.
Place diced potatoes in a pot of salted water. Bring to a boil and cook for 5-7 minutes until slightly tender but not falling apart. Drain and pat dry.
Drying the potatoes thoroughly ensures they get crispy in the pan instead of steaming.
In a large cast-iron skillet over medium-high heat, add the sliced andouille sausage. Sear until browned and the fat has rendered. Remove sausage from pan and set aside, leaving the drippings.
Add olive oil to the skillet if needed. Add the parboiled potatoes in a single layer. Let them sit undisturbed for 3-4 minutes to develop a golden crust, then toss.
Stir in the onions and bell peppers. Sauté until the vegetables are softened and the potatoes are crispy on all sides.
Add the garlic, smoked paprika, thyme, salt, and pepper. Stir for 1 minute until fragrant. Return the sausage to the pan and toss to combine.
In a separate non-stick skillet, fry the eggs to your preference (sunny-side up or over-easy recommended).
Divide the hash into bowls, top each with a fried egg and fresh green onions.
Inspired by the bold flavors of the Gulf, this hash is a performance powerhouse. Parboiling the potatoes is the secret to getting that crispy exterior without burning the starch. The andouille provides a natural smoky base that carries the whole dish.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.