Andouille Sausage and Redskin Potato Hash


  • 6 medium red skin potatoes cut into 1/4 inch dice
  • 2 tbsp olive oil
  • 1/2 cup chopped andouille sausage
  • 5 medium cloves garlic, chopped
  • 2 tbsp onion, fine dice
  • 2 tbsp red bell pepper, fine dice
  • 2 tbsp celery, fine dice
  • 2 tbsp scallion, white part only, chopped
  • 1/2 tsp paprika
  • Cayenne pepper, to taste
  • 1/4 cup grated Parmigiano-Reggiano
  • 1 tsp fresh thyme, chopped
  • Salt and freshly ground pepper, to taste
  • 2 tbsp scallions, green part only


This Dish Makes A Great Addition To Brunch When Served With Eggs And All Of The Other Good Stuff. Trade In Those Plain Old Hash Browns And Spice It Up A Bit.

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