Cajun Beef Sausage Hash With Eggs (Printable)
Hearty southern-style hash with spicy Cajun beef sausage, golden potatoes, vegetables, and eggs for a satisfying breakfast.
# What You Need:
→ Meats
01 - 12 oz Cajun beef sausage, sliced
→ Vegetables
02 - 4 medium Yukon gold potatoes, diced (about 1.3 lbs)
03 - 1 medium yellow onion, diced
04 - 1 red bell pepper, diced
05 - 2 green onions, sliced (for garnish)
→ Spices & Flavorings
06 - 1½ tsp Cajun seasoning
07 - ½ tsp smoked paprika
08 - Salt & freshly ground black pepper, to taste
→ Eggs
09 - 4 large eggs
→ Pantry
10 - 2 tbsp olive oil
11 - 1 tbsp unsalted butter (optional, for extra flavor)
# Steps:
01 - Heat 1 tablespoon olive oil in a large skillet (preferably cast-iron) over medium heat. Add the diced potatoes. Sauté for 6–8 minutes, stirring occasionally, until they begin to soften and turn golden.
02 - Add the remaining olive oil, diced onion, and red bell pepper to the skillet. Cook for another 4–5 minutes, until the vegetables are softened.
03 - Stir in the sliced Cajun beef sausage. Cook for 5–6 minutes, allowing the sausage to brown and the flavors to meld.
04 - Sprinkle the Cajun seasoning, smoked paprika, salt, and pepper over the mixture. Toss well to combine.
05 - Push the hash to the sides of the skillet, melt butter in the center if desired, and crack the eggs into the well. Cover and cook 4–6 minutes for sunny-side up eggs, or flip for over-easy. Alternatively, make small wells in the hash for each egg, then crack the eggs into them.
06 - Remove from heat. Garnish with sliced green onions. Serve hot.
# Expert Advice:
01 -
- The Cajun spices create this incredible aroma that wakes up the whole house
- Everything cooks in one skillet, meaning less cleanup and more time to actually eat
- The runny yolks mix into the hash like a creamy sauce you didnt even know you needed
02 -
- Crowding the pan is the fastest way to end up with soggy potatoes instead of crispy ones
- Letting the sausage get really brown and almost crispy adds so much more flavor than just cooking it through
- The eggs keep cooking after you pull the pan off the heat, so take them off slightly earlier than you think
03 -
- Dicing your potatoes into evenly sized pieces ensures they all cook at the same rate
- Patting the potatoes dry with a paper towel before cooking helps them crisp up faster