Cajun Chicken Sausage Hash


  • 10 small potatoes
  • 2 sweet potatoes
  • 2 scallions
  • 4 cloves garlic
  • 2 lemons
  • 1 yellow onion
  • 2 green bell peppers
  • 2 tablespoons mayonnaise
  • 1/4 cup sour cream
  • 18 ounces ground chicken sausage
  • 4 teaspoons blackening spice
  • 2 tablespoons ketchup
  • 4 eggs
  • Salt & Pepper
  • Cooking Oil
  • Hot sauce (optional)


  1. Adjust rack to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. Dice potatoes into 1/2-inch pieces. Trim and thinly slice scallions, separating whites from greens; finely chop whites. Zest one lemon. Peel and finely chop garlic. Halve, peel, and dice onion. Core, deseed, and dice bell pepper.
  2. Toss potatoes on 2 baking sheets with a large drizzle of oil; season generously with salt and pepper. Roast the white potatoes on a sheet on the middle rack. Roast the sweet potatoes on the top rack. Roast until tender and crisp, 20-25 minutes.
  3. In a small bowl, combine mayonnaise, sour cream, scallion whites, ketchup, 1 teaspoon lemon juice, 1/2 teaspoon lemon zest, a pinch of garlic and up to 2 teaspoons hot sauce. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.
  4. Heat a drizzle of oil in a large pan over medium heat. Once pan is hot, add sausage and cook, breaking up meat into pieces, until lightly browned, 4-6 minutes. Add diced onion, bell pepper, remaining garlic, and blackening spice. Cook, stirring occasionally, until sausage is cooked through and veggies are tender, 4-5 minutes. Stir in roasted potatoes until combined.
  5. Heat a drizzle of oil in a medium, nonstick pan over medium-high heat. Once hot, crack eggs into pan and cover. Fry eggs to preference. Season with salt and pepper.
  6. Divide hash between plates and top with fried eggs. Drizzle with remoulade-style sauce and sprinkle with scallion greens.
Recipe from the kitchen of Every Plate.


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