Cajun Hash

prep time:: 10 min
total time:: 30 min

Serves 4

I’m not so sure this is a Cajun dish, but it incorporates many of the flavors that I love in Cajun cooking. This recipe has an interesting step in it which is essential to the success of this dish – adding and cooking off the vinegar from Louisiana Hot Pepper Sauce. I often serve it with a fried or poached egg placed on top.

ingredients

1/2 lb. Andouille sausage sliced thin, or 3-4 strips of bacon cut in to 1/4" pieces
1/2 C onion, chopped
1/3 C celery, chopped (about 1 stalk)
1/3 C sweet yellow or red bell pepper, diced
3 - 4 Yukon Gold potatoes, diced (you can leave the skins on)
1/2 tsp ground black pepper
1/2 tsp ground thyme
3 tbsp Louisiana Hot Pepper Sauce
1/2 C parsley, chopped
Salt & pepper to taste

directions

1
Place sliced sausage or bacon in a sauce pan and fry using medium hot heat. When sausage or bacon starts to get crisp around the edges add the onion and cook until the onion just starts to get soft. Add celery and peppers and cook for 2-3 minutes more. Add potatoes and mix well and cook uncovered about 10 minutes or until potatoes start to get soft. During this time add black pepper and thyme deasonings and stir to mix well.
2
When potatoes are almost done, increase heat to high and add the Louisiana Pepper Sauce and stir the mixture well. You will notice a strong pungent smell come off the food – this is the vinegar cooking off – this is what you want. Cook for about 1 minute. Reduce heat to low add the chopped fresh parsley, mix well, finish cooking for another minute and then serve.