Ingredients
- 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
Description
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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