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Cajun Skillet Hash with Spicy Hollandaise

Cajun spiced hash with hash browns, onions, peppers, and Andouille sausage, topped with runny eggs and a spicy hollandaise sauce
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast
Servings: 4
Author: Taylor

Ingredients

  • For the Hollandaise:
  • 3 egg yolks
  • 1 whole egg
  • 1/2 cup unsalted butter melted and slightly cooled
  • juice of 1/2 lemon about 1 tablespoon
  • 1/2 tsp Cajun seasoning
  • 1/8 or more depending on how spicy you like things cayenne pepper
  • For the Hash:
  • 12 ounces about 4 links Andouille sausage, cut into ~1/2" chunks
  • 4 tablespoons olive oil
  • 1 medium white onion finely diced
  • 1 green bell pepper sliced
  • 12 ounces about 2 cups frozen or fresh shredded hash browns
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon salt
  • 4 eggs

Instructions

  • To make the Hollandaise:
  • Place egg yolks and egg in blender and blend on medium until it pales in color, about 30 seconds.
  • Add butter, lemon juice, Cajun seasoning, and cayenne pepper, and blend until smooth consistency, about 2 minutes.
  • To make the hash:
  • Preheat oven to 375 degrees F.
  • In large oven-proof skillet (I used my cast iron skillet) over medium-high heat, cook Andouille sausage until cooked through, about 7-10 minutes.
  • Remove from skillet and set aside.
  • In same skillet, add 2 tablespoons of olive oil over medium-high heat.
  • Add onions and peppers and cook 5-7 minutes, until they are becoming soft and translucent.
  • Add remaining 2 tablespoons of olive oil along with hash browns, Cajun seasoning, and salt.
  • Cook another 10 minutes, stirring often, to get hash browns crispy.
  • Return sausage to skillet and toss well to combine.
  • Make 4 indentations in hash, then crack one egg into each hole.
  • Place skillet in oven and bake 10-12 minutes, until egg whites are cooked and egg yolks are still runny.
  • Drizzle with hollandaise sauce.
  • Enjoy!