Sweet Potato & Andouille Hash

035 Apple & Andouille HashHash became notably popular during and after World War II, due to the rationing of fresh meat and for many, it came in a can (Hormel corned beef hash).

When I was growing up, we never wasted food and leftovers on one night could easily find their way into breakfast the next morning. Hash is very conducive to this thought process.

Typically, hash includes a meat protein, a starch and a vegetable, making yesterday’s roast beef or chicken the inspiration for today’s hash. Serve it with eggs for breakfast or brunch or enjoy with a salad for lunch and dinner.

This recipe is a full flavored hash that begins with the Creole Trinity (onions, bell peppers and celery). Combined with spicy Andouille sausage, buttery potatoes and apples and topped with a fried (or poached) egg, makes for one heck of a meal. Great for a crowd or for it’s very own leftovers!

  • 1 stick butter
  • 1 onion, (about 1 1/2  cups) diced
  • 1 cup red bell peppers, diced
  • 1 cup green bell peppers, diced
  • 1 cup celery, diced
  • 1 tablespoon garlic, minced
  • 1 tablespoon shallots, minced
  • 1 1/2 cups Andouille sausage, diced (Kielbasa could be substituted)
  • 2 cups russet potatoes, peeled, diced
  • 2 cups sweet potatoes, peeled, diced
  • 2 cups green apples, peeled, cored, diced
  • 1/2 cup green onions, sliced
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup Italian parsley, chopped
  1. In a large skillet, melt butter, saute the onions, bell peppers and celery until onions are translucent and vegetables are soft. Season with salt and pepper.
  2. Stir in the garlic, shallots and Andouille sausage. Cook 5 minutes.
  3. Add russets, sweet potatoes and apples, cook until potatoes are done (pierce with a fork or taste).
  4. Stir in green onions, cayenne pepper and parsley. Season with salt to taste. Cook an additional 10 minutes.

048 apple & andouille hash


To serve, top with an egg or enjoy it with an omelet. To complete this Southern meal, bake a batch of  sweet potato biscuits.

Leftovers will keep several days in the frig. Reheat in a skillet, when warm, make room in the center of the pan to cook an egg for a deliciously quick meal.


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