Hash with a Cajun twist

LostViking

Well-known member
Brass Subscriber
#1
In an effort not to waste some leftover Andouille Sausage, Because I hate to waste food and I'm cheap.


I cut a potato into quarter inch cubes


While the spuds were cooking, I cut up some peppers and onions and tossed them on the griddle next to the potatoes.


While all that was cooking I chopped up said Andouille into quarter inch cubes.


I added the sausage to the rest and tossed in a fat teaspoon of garlic,


I decided to add some Bone Sucking Sauce to the mixture. Just for something different and because I know some real Cajuns that love this stuff. One tablespoon was the amount


With everything cooked and mixed up good. I tossed on a few eggs,


I will definitely make this again.


I had about a third leftover, which should be even better tomorrow.
 

GOBLIN X

PUKUTSI
Brass Subscriber
#5
In an effort not to waste some leftover Andouille Sausage, Because I hate to waste food and I'm cheap.


I cut a potato into quarter inch cubes


While the spuds were cooking, I cut up some peppers and onions and tossed them on the griddle next to the potatoes.


While all that was cooking I chopped up said Andouille into quarter inch cubes.


I added the sausage to the rest and tossed in a fat teaspoon of garlic,


I decided to add some Bone Sucking Sauce to the mixture. Just for something different and because I know some real Cajuns that love this stuff. One tablespoon was the amount


With everything cooked and mixed up good. I tossed on a few eggs,


I will definitely make this again.


I had about a third leftover, which should be even better tomorrow.
next time you do it, instead of garlic, go pull some wild ramps, and chop then caramelize em..... add em in gives it a flavor out of this world.