As you know I recently visited Heidi and she gave me some beautiful vegetables out of her garden. I used two of her gorgeous fresh tomatoes in my recent post Chicken Caprese and decided to make a hearty brunch using the potatoes, red onions & green peppers she added to the pile! This is a great Sunday Brunch Meal…Enjoy…
Andouille Sausage Breakfast Hash
1 tablespoon extra virgin olive oil
3 links Andouille sausage, casings removed
2 small red onions, diced
2 small green peppers, diced
2 garlic cloves, minced
2 medium red potatoes
4-8 eggs (1-2 per person)
In a cast iron skillet, heat olive oil and sausage on medium-high heat. Cook 8-10 minutes; crumbling sausage into small pieces as it cooks. Place in a dish and cover with aluminum foil. In the same cast iron skillet, sauté red onions, green peppers and garlic in another tablespoon of olive oil until tender (8-10 minutes). Season with salt & pepper to taste.
In the meanwhile, pierce potatoes and bake in the microwave 6 minutes. Allow to cool a few minutes. Slice baked potatoes into bite sized pieces and add to the onions & peppers in the skillet. Cook on medium heat 5-10 minutes until potatoes have browned slightly, stirring occasionally.
Spoon 3/4 of the andouille sausage into the skillet; reserving some sausage. Cook the eggs to your liking and spoon the andouille sausage on top and the hash on the side….Enjoy a wonderful Sunday Brunch!