Cajun Breakfast Hash Recipe

Kick-start your morning with the bold flavors of this Cajun Breakfast Hash. Featuring the smoky, robust taste of Aidells® Fully Cooked Smoked Cajun-Style Andouille Pork Sausage and Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon. This hearty dish is paired with roasted baby potato hash, rich blackened gravy and a perfectly cooked sunny side up egg. It’s a breakfast experience that brings Cajun cuisine to your menu.

Step 1:  Preheat convection oven to 350°F. Place Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon on sheet tray with a rack and bake until internal temperature reaches 165°F. Cut in half and hold hot for service.

Step 2:  Slice Aidells® Fully Cooked Smoked Cajun-Style Andouille Pork Sausage on a bias, place on a sheet tray and warm in convection oven until internal temperature reaches 140°F. Hold warm for service.

Step 3:  Roast baby potatoes with peppers and onions in the oven until golden brown and tender. Hold hot for service.

Step 4:  Plate hot potatoes with peppers and onions in bottom of bowl.

Step 5:  Tuck Aidells® Fully Cooked Smoked Cajun-Style Andouille Pork Sausage slices in and throughout potato hash.

Step 6:  Top with sunny side up egg and slices of Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon, shingled off center.

Step 7:  Finish with blackened gravy drizzled over potatoes. 

Step 8:  Garnish with fresh parsley and serve.

Blackened Gravy

Step 1:  Prepare gravy according to manufacturer’s instructions and finish with blackening seasoning. Hold hot for service.