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Andouille Hash

Andouille Hash

Ernie Hall
The answer to making great hash is to keep the flavors balanced and not to overcook the ingredients! Over cooked hash tastes like, one flavor hash, all of the great flavors kind of get lost, muddled together. With each bite you can taste the freshness of each ingredient. It’s breakfast in a bowl, it’s a great side item for that Ribeye Steak, It’s Andouille Hash! For this recipe I like to use Golden Potatoes, Reds will do but don’t use a baking Potato. It will take forever to cook and it will taste grainy. Feel free to play with your food, if you like more Andouille add a little more, just don’t go over board or that one flavor hash will come back!
Cuisine American
Servings 2



  • 1 lg Golden Potato Skin on medium dice
  • ½ Cup Vidalia Onion large chop
  • 1 Garlic Clove Minced
  • ½ Cup Andouille Sausage medium dice
  • 1 Slice of Bacon Small chop
  • 1 Serrano Pepper without cleaning the pepper, cut about 12 thin slices.
  • They should look like little green wheels when you’re done
  • 2 Lg Eggs whisked
  • 1 Tbls Unsalted Butter
  • 2 Tsp Vegetable Oil
  • Salt
  • Tellicherry Pepper
  • 1 Tsp Chef Paul Prudhomme’s MAGIC Six Spice Seasoning
  • 1 Tsp Herb de Province


  • Instructions:
  • In a large skillet over medium heat add the 2 tsp of Vegetable Oil. Once the skillet is warm add the diced Potatoes. Add Salt and Pepper and toss to coat the potatoes in the oil. You will be tempted to increase the heat, just don’t do it. If you increase the heat the outside of the Potato will look cooked but the inside will remain raw. Every two minutes or so give the Potatoes a toss. Notice that the white color of the Potato is slightly looking translucent. Of course, the next stage is browning however if the heat was too high you would not see that change.
  • Test the doneness of the Potato with a fork or a spoon. Does it cut in half with just a little resistance? If yours are still tough then continue to cook. If your Potatoes are “Fork Tender” then it is time to add all of the ingredients, except the whisked Eggs, but including 1 Tsp Chef Paul Prudhomme’s MAGIC Six Spice Seasoning. Toss the ingredients to blend and continue to cook. Continue to toss and cook the ingredients for about 5 minutes. Keep an eye on the chopped-up Bacon, this is a very good indicator. You want the bacon cook but NOT be crispy. If the Bacon is crispy then you will have one flavor hash. At the end of five minutes pour the whisked egg over the hash and stir. Stir to incorporate the Egg and to ensure that it cooks through.
  • Once the Eggs are cooked through then it is time to plate! Notice that the Potatoes are not burnt and not raw. You will also notice that all of the flavors are present and blend well together. Manjia!