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Andouille Sausage Hash

Source of Recipe

From "Taste of Home Half Homemade"


Recipe Introduction

"I threw this hash together at the last minute for a church brunch. Folks liked it so much they asked me for the recipe, so I scrambled to write it down."

List of Ingredients

â—¦ 1 tablespoon canola oil
â—¦ 1 pound fully cooked andouille sausage links or smoked kielbasa, cut into ¼-inch slices
â—¦ 1 package (28 ounces) frozen O'Brien potatoes
â—¦ 1 jar (16 ounces) double-cheddar cheese sauce
â—¦ 3 tablespoons Louisiana-style hot sauce
â—¦ 2 cups shredded sharp cheddar cheese
â—¦ Thinly sliced green onions, optional


Recipe

Preheat oven to 425° F.

In a large skillet, heat oil over medium heat. Add sausage; cook and stir until sausage is browned, 6 to 8 minutes; remove with a slotted spoon. In same pan, add potatoes. Cover and cook over medium heat until potatoes are tender, 6 to 8 minutes, stirring occasionally. In a greased 11 x 7-inch baking dish, layer sausage and potatoes.

In a small bowl, combine cheese sauce and hot sauce; pour over potatoes. Sprinkle with cheese. Bake, uncovered, until bubbly and the cheese is golden brown, 30 to 35 minutes. If desired, sprinkle with green onions. Let stand 10 minutes before serving.

Makes 8 servings



• Make-Ahead:
Refrigerate unbaked hash, covered, several hours or overnight. To use, preheat oven to 425° F. Remove hash from refrigerator while oven heats. Bake as directed, increasing time as necessary until golden brown. Let stand 5 to 10 minutes before serving.