Cajun Beef Sausage Hash With Eggs (Print version)

Hearty southern breakfast with Cajun beef sausage, crispy potatoes, vegetables, and perfectly cooked eggs.

# What goes in:

→ Meats

01 - 12 oz Cajun beef sausage, sliced into rounds

→ Vegetables

02 - 4 medium Yukon gold potatoes, diced into ½-inch cubes (approximately 1.3 lbs)
03 - 1 medium yellow onion, diced
04 - 1 red bell pepper, seeded and diced
05 - 2 green onions, thinly sliced for garnish

→ Spices & Seasonings

06 - 1½ teaspoons Cajun seasoning blend
07 - ½ teaspoon smoked paprika
08 - Salt and freshly ground black pepper to taste

→ Eggs

09 - 4 large eggs

→ Pantry Staples

10 - 2 tablespoons olive oil
11 - 1 tablespoon unsalted butter (optional)

# Cooking steps:

01 - Heat 1 tablespoon olive oil in a large cast-iron skillet over medium heat. Add the diced potatoes and sauté for 6–8 minutes, stirring occasionally, until they begin to soften and develop a golden-brown color on the edges.
02 - Add the remaining olive oil, diced onion, and red bell pepper to the skillet. Continue cooking for another 4–5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
03 - Stir in the sliced Cajun beef sausage and cook for 5–6 minutes, allowing the sausage to brown slightly and release its aromatic oils into the vegetable mixture.
04 - Sprinkle the Cajun seasoning, smoked paprika, salt, and pepper evenly over the skillet contents. Toss everything thoroughly to ensure the spices are well distributed and coat all ingredients evenly.
05 - Create four small wells in the hash mixture and crack an egg into each well. For added richness, melt the butter in the center before adding eggs. Cover the skillet and cook for 4–6 minutes until the egg whites are set but yolks remain runny, or cook longer to achieve desired doneness.
06 - Remove the skillet from heat. Sprinkle the sliced green onions over the top as a fresh garnish. Serve immediately while hot, directly from the skillet for a rustic presentation.

# Tips from flavorandfeast:

01 -
  • Its the kind of breakfast that sticks with you through a long morning, the kind of meal that feels like a warm hug from someone who knows exactly what you need
  • The way the Cajun spices hit the pan and fill the entire house is something I look forward to all week, its aroma therapy that actually tastes incredible
02 -
  • I learned the hard way that overcrowding the pan leads to soggy potatoes, so use your biggest skillet or cook in batches if necessary
  • Letting the hash get a little crispy and browned in spots is where the magic happens, dont be afraid of some serious color on those potatoes
03 -
  • Dice your potatoes uniformly so everything cooks at the same rate, nothing worse than some pieces still crunchy while others are falling apart
  • Pat your potatoes dry before cooking if they seem especially starchy or wet from washing, extra moisture is the enemy of crispy

Return