CAJUN-STYLE HASH Cajun Seasoning
3 tablespoons EVOO, divided
6 ounces andouille sausage, chopped
1 ½ cups red-skinned potatoes, diced
2 tablespoon Cajun Seasoning, divided
1 green bell pepper, seeded and chopped
1 small onion, chopped
6 ounces sliced mushrooms
Salt, to taste
8 large eggs (optional)
1. Preheat a 12 inch or larger heavy-bottomed skillet (preferable cast iron) over medium-high heat. Drizzle in enough EVOO to coat the bottom of the pan. Add sausage and sauté until lightly browned, 4 to 5 minutes. Remove to a plate and set aside.
2. Turn heat down to medium and again add enough EVOO to coat the bottom of the skillet. Add potatoes, season with 1 tablespoon Cajun Seasoning, sauté, stirring occasionally until potatoes are lightly browned about 10 minutes, add more EVOO to the skillet if potatoes begin to burn.
3. Add more EVOO to the skillet and add the bell pepper, onion and mushrooms, seasoned with the remaining Cajun Seasoning. Sauté until vegetables are tender while stirring occasionally, 20 to 25 minutes, turning down the heat and adding more EVOO if needed. Taste along the way, adding more Cajun Seasoning and/or salt as needed. Add sausage back into the skillet then stir to reheat.
Optional: Heat another large skillet over medium heat then spray with nonstick spray. Cook 8 large eggs according to your preference (scrambled, over easy sunny side up) then scoop hash onto plates and top with eggs.