Taste the Air-Chilled Difference®

Andouille Sausage Hash

by , Chef, Moody's Bistro, Truckee, California

Andouille Sausage Hash

Serves 4

  • 2 sweet potatoes, peeled and diced into ½-inch cubes
  • 2 purple potatoes, peeled and diced into ½-inch cubes
  • 1 pinch salt
  • 3 Smart Chicken andouille sausages, diced
  • 1 shallot, diced
  • 2 tablespoons butter
  • 4 eggs
  • 1 tablespoon vinegar
  • Salt and pepper, to taste
  • Green onions, for garnish

Fill a medium pot ¾ of the way with water and add potatoes. Season with salt and bring to a boil. Cook potatoes until tender, then strain and set aside. In a medium pan, brown sausage. Add shallot and cook over medium heat for 2 to 3 minutes. Add cooked potatoes and butter. Season with salt and pepper to taste.

To poach the eggs, bring a saucepan filled with water to a boil. Turn down the heat and let the water come to a brisk simmer. One by one, crack the eggs into a small cup and gently pour the eggs in the water. Add the vinegar to the water. Cook eggs for about 5 minutes, until the whites are somewhat firm. Remove the eggs with a slotted spoon. Gently pat eggs dry with a paper towel. Season with salt and pepper.

Serve each serving of hash with a poached egg over top.

Pairing: A bloody Mary

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