Cajun Beef Sausage Hash (Printer-friendly)

Hearty southern-style hash with spiced beef sausage, crispy potatoes, vegetables, and perfectly cooked eggs.

# What you'll need:

→ Meats

01 - 12 oz Cajun beef sausage, sliced into rounds

→ Vegetables

02 - 4 medium Yukon gold potatoes, diced into ½-inch pieces
03 - 1 medium yellow onion, diced
04 - 1 red bell pepper, diced
05 - 2 green onions, sliced for garnish

→ Spices & Seasonings

06 - 1½ teaspoons Cajun seasoning blend
07 - ½ teaspoon smoked paprika
08 - Salt and freshly ground black pepper to taste

→ Eggs

09 - 4 large eggs

→ Pantry Staples

10 - 2 tablespoons olive oil
11 - 1 tablespoon unsalted butter, optional

# Method:

01 - Heat 1 tablespoon olive oil in a large cast-iron skillet over medium heat. Add diced potatoes and sauté for 6–8 minutes, stirring occasionally, until edges begin to golden and potatoes start to soften.
02 - Add remaining olive oil, diced onion, and red bell pepper to the skillet. Cook for 4–5 minutes, stirring occasionally, until vegetables are softened and fragrant.
03 - Stir in sliced Cajun beef sausage. Cook for 5–6 minutes, allowing sausage to brown evenly and release its aromatic oils into the vegetable mixture.
04 - Sprinkle Cajun seasoning, smoked paprika, salt, and pepper over the skillet. Toss thoroughly to distribute spices evenly and let flavors meld for 1 minute.
05 - Push hash mixture to the sides, creating wells in the center. Melt butter if using, then crack eggs into the wells. Cover skillet and cook for 4–6 minutes until whites are set but yolks remain runny. Alternatively, flip eggs for over-easy preparation.
06 - Remove skillet from heat immediately. Scatter sliced green onions over the top as garnish. Serve hash directly from the skillet while hot, ensuring each portion receives sausage, vegetables, and an egg.

# Expert Tips:

01 -
  • Everything cooks in one pan so you spend less time washing up and more time eating
  • The spicy beef sausage transforms ordinary potatoes into something extraordinary
  • Works for breakfast brunch or dinner when you need something hearty and fast
02 -
  • Crowding the pan is the enemy of crispy potatoes so use your largest skillet or cook in batches
  • Let the hash get a little brown and crusty on the bottom before stirring that's where the flavor lives
  • Eggs continue cooking after you remove the pan so pull them slightly earlier than you think
03 -
  • Dice your potatoes smaller than you think you should because they shrink as they cook
  • Pat the potatoes dry with a paper towel before adding to the pan for maximum crispiness
  • Let the pan get properly hot before adding anything so you get that sizzle immediately

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