Cajun Hash with Andouille Sausage

Cajun Hash with Andouille Sausage

One of the most well-known breakfast stops in town is a little Creole Cafe. A few steps from down town, it's a little yellow house with a big porch and white trim. By 7am, it bustles with people, and by 9am on the weekend, the line stretches down the street. 

It's not often that we go out for breakfast (in fact, by the time Oliver is awake I've usually already eaten), but last Friday, after a whirlwind of a week, Oliver suggested we go out. A few friends joined us on the patio, and we avoided the weekend rush. From there, I biked to work, a smile plastered on my face that said it all: we should all make time to go out for breakfast more often. 

Cajun Hash with Andouille Sausage

There's something essentially "weekendish" about going to breakfast, that going to breakfast on a Friday felt like kicking off the weekend early. Sure, we all still went to work afterwards, but it didn't really feel like work. After taking the morning to laugh, our souls were nourished in a way they wouldn't have been otherwise. 

Still riding that high, I channeled echoes of Creole soul food in my breakfast at home on Saturday. Cajun Spiced Hash, Andouille Sausage, and a fried egg. 

Cajun Hash with Andouille Sausage

Cajun Hash with Andouille Sausage

Paleo, Gluten-Free, Grain-Free,    |       |    Print This Recipe

The sausage and the potatoes are baked together on a sheet pan for this breakfast, making it easy to prep.

Serves: 2   |    Total Time:


  • 2 sweet potatoes (Hannah variety)
  • 2 andouille sausages (I used grass-fed beef sausages)
  • 2 tablespoon coconut oil, melted
  • 2 teaspoons paprika
  • 1/2 teaspoon black pepper
  • Optional: Dash cayenne
  • Salt
  • Optional: 2 eggs and oil for cooking


  1. Preheat the oven to 425°F. Dice sweet potatoes into 1/2-inch cubes. Slice onion into wedges, and dice green pepper. Place in bowl. Drizzle with coconut oil, and toss. Add spices and salt to bowl, and toss until potatoes are coated. Spread mixture out on a sheet pan in an even layer.
  2. Slice sausages into 1/2-inch slices. Scatter on sheet pan with potatoes. Place sheet pan in middle wrack of preheated oven. Bake for 25-35 minutes, until potatoes are crispy on the outside and soft through. Set aside.
  3. Optional: fry egg in skillet until it is cooked to your preference.
  4. To serve, scoop hash on to plate, and place egg over top. Sprinkle with additional salt & pepper if desired.