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:



Ingredients:

  • 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

Directions:

  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.

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Paleo Sweet Potato & Chive Hash Brown Waffles

For the past for months, a soft little voice in the back of my head wouldn't let up. It said, "Get a waffle maker.... ...just think of all of the things you could waffle... ...just think of waffles." I would make pancakes, and voice would say, "...these could have been waffles..." I would make hash browns and the voice would say "...crispy... ...waffle... ...hash browns..." 

For the most part I stifled this voice, knowing that my little kitchen couldn't hold another appliance. But then I was offered to borrow a waffle iron, and the little voice inside of my head burst out in glee. "Waffles! Just think of the waffles! Coconut waffles. Potato waffles. Waffled eggs. Waffled frittatas. Waffled cookies. Waffles, waffles, waffles!"

I was done for. I had to say yes, to appease that inner whisper, and a waffle iron has been sitting on the counter ever since. 

Of the things I had dreamed of waffling, none have been better than this: Sweet Potato & Chive Hash Brown Waffles. They are so simple to make that I promise even your half asleep self can manage, and they come out so perfectly crispy on the edges and that I promise, even your half-asleep self will perk right up.

And if your half-asleep self wants a bit of protein but thinks, Gosh I don't want to do any extra dishes after this, don't worry--my half-asleep self testing out cooking an over easy egg right there on the waffle iron for you, and it was probably one of my best half-asleep decisions to date. 

I've made it clear before that I'm a fan of runny yolks, and looking at that picture below is the only explanation needed. Crispy hash brown waffle topped soaking up a runny yolk...

While these hash waffles (hashaffles? potaffles?) have been dominating my breakfast dreams lately, I have also been using that waffle iron to waffle other things (like waffles, go figure). This past weekend, I pre-made waffles with coconut flour and packed them up in our camping cooler. While a bit of tinkering is still needed on that recipe, I hope to be debuting a "traditional" Paleo waffle recipe here soon! 

Until then, my affair with these crispy waffled sweet potatoes continues. 

Oh, and I hope you have a great Memorial Day! :) 

Paleo Sweet Potato & Chive Hash Brown Waffles

Paleo, Gluten-Free, Grain-Free, AIP-Friendly    |   

Crispy sweet potato hash browns in waffle form!

Yields: 2   |    Total Time:



Ingredients:

  • 1 large sweet potato
  • 3 tablespoons minced chives, plus more for garnish
  • Salt & pepper
  • 2 tablespoons coconut oil
  • Optional: 2 eggs for serving

Directions:

  1. Wash the sweet potato and cut it into wedges that can fit through your food processor (peeling the potato is optional) Using the grating attachment of a food processor, shred the potato.
  2. Heat up the waffle iron according to direction that came with your iron. 
  3. Mince a handful of chives. In a small bowl, toss the chives and shredded potatoes together, adding salt and pepper. 
  4. Grease the waffle iron with coconut oil, generously. Remember to get the top and the bottom (do this even if your waffle iron is no-stick, as the hot oil will help get the potatoes ultra crispy). 
  5. Gently press enough of the potato mixture into the waffle iron to cover all of the squares (be careful, it's hot!). Close the waffle iron, pressing down with the handle to compress the potatoes. Wait 5-6 minutes, and check the potatoes. They should be golden and crisp. 
  6. Slide a fork or chopstick under the waffle to loosen it a bit, and flip the waffle out of the iron (TIP: I had the most luck dumping the entire iron upside down to get it out, instead of trying to lift it out). If your waffle feels a bit floppy, cook it a bit longer for easier flipping. 
  7. For the eggs: re-grease preheated waffle iron. Crack an egg into the iron. Leave the iron open and cook until the white is set. (TIP: If you are impatient like me, you can put the lid of a pot over the waffle iron to help the eggs cook faster). Flip out of waffle iron and serve immediately over hash waffle. Sprinkle with salt, pepper, and additional chives.

4 Comments