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, Bulk, 15 Lbs, 2 Slices/Inch, Gas Flushed, 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, Bulk, 15 Lbs, 2 Slices/Inch, Gas Flushed 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, Bulk, 15 Lbs, 2 Slices/Inch, Gas Flushed 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.