Cajun Beef Sausage Hash With Eggs (Printable)

A satisfying spicy breakfast with seasoned 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 1/2-inch pieces
03 - 1 medium yellow onion, diced
04 - 1 red bell pepper, diced
05 - 2 green onions, thinly sliced

→ Spices & Seasonings

06 - 1 1/2 teaspoons Cajun seasoning
07 - 1/2 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

# Directions:

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 they begin to soften and develop golden edges.
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 slightly and flavors to meld with the vegetables.
04 - Sprinkle Cajun seasoning, smoked paprika, salt, and pepper evenly over the mixture. Toss well to combine and coat all ingredients evenly.
05 - Create small wells in the hash and crack an egg into each well. If using butter, add it to the wells before cracking eggs. Cover skillet and cook for 4-6 minutes until egg whites are set but yolks remain runny, or cook to desired doneness.
06 - Remove from heat immediately. Garnish generously with sliced green onions. Serve hot directly from the skillet.

# Expert Tips:

01 -
  • The potatoes get this incredible crispy exterior while staying fluffy inside, exactly how hash should be
  • That Cajun seasoning seeps into everything, making each bite taste like it's been simmering for hours instead of minutes
  • One pan, forty minutes, and suddenly breakfast feels like an event instead of a chore
02 -
  • Crowding the pan is the enemy of crispy potatoes, so use your largest skillet or cook in batches if necessary
  • Cast iron really does make a difference here, holding heat evenly and developing those gorgeous browned bits
  • The eggs continue cooking after you remove the pan from heat, so pull them when the whites look just set and the yolks still jiggle
03 -
  • Pat your diced potatoes dry with paper towels before adding to the pan, excess moisture is what makes them steam instead of crisp
  • Let the hash sit undisturbed for a minute or two between stirs, you need that direct contact with the hot pan surface

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