Andouille Sausage Hash with Poached Eggs

Recipe by Framed Cooks

Ingredients

  • 2 pounds red potatoes, cut into ½ inch dice
  • 1 large onion, cut into ½ inch dice
  • ½ stick butter
  • 4 links andouille sausage, cut into ½ inch dice
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • Salt and fresh ground pepper
  • Four eggs, poached or soft boiled and peeled

Instructions

  • Melt butter in large skillet over medium heat. Stir in potatoes and onions and saute for 15 minutes, stirring occasionally.
  • Add the sausage, black and cayenne peppers and saute another 5-10 minutes until potatoes are brown. Season to taste with more salt and pepper as needed.
  • Divide among four dishes and top each with a poached or soft boiled egg. Break the egg so the yolk spills into the hash. Breathe deeply and dig in.