Ingredients
Scale
1 large shallot, peeled
6 baby waxy potatoes, rinsed and dried
6 Cremini mushrooms, wiped clean, stems trimmed
1 red bell pepper, stemmed and seeded
1 Andouille sausage, split and grilled or griddled
2 Tablespoons + 1 Tablespoon Extra Virgin Olive Oil
4 large eggs
Kosher salt and freshly ground black pepper
Instructions
- Cut the shallots, potatoes, mushrooms, peppers and Andouille into 1/2-inch dice.
- Heat the 2 tablespoons of oil in a heavy skillet, preferably cast iron, over medium/high heat until shimmering and add the shallots to the pan. Sauté until they start to color and soften, about 3 minutes.
- Add the potatoes to the pan, season liberally with salt and pepper and toss with tongs to coat with oil. Cook undisturbed for about 5 minutes until they begin to brown and become tender when pierced with a fork.
- Add the mushrooms to the mix and season with salt and pepper. Toss to coat with the oil and sauté until the mushrooms brown, about 3-5 minutes.
- Add the bell peppers and cook for another minute or two until they begin to soften.
- Add the Andouille, season with salt and cook until heated through.
- Meanwhile, heat 1/2 tablespoon of the olive oil in a small sauté pan over medium/high heat until shimmering. Carefully crack two eggs into pan and season with salt and pepper. Cook until the whites are completely set. Repeat the whole process with two more eggs.
- Divide the hash between two plates and top each plate of hash with two fried eggs. Serve immediately.
Notes
If you are not a fan of spicy food, replace the Andouille with a mild smoky sausage like Kielbasa.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
