Gluten-Free Andouille Sausage, Bell Pepper, and Red Potato Hash is delicious for any meal.
When it comes to potato, I have yet to meet anyone who just doesn’t like it. There’s something entirely delicious in the simplicity of the humble potato, and let’s face it, it’s hard to mess up when you’re cooking something like baked or mashed potatoes, gratin, or hash.
Hash is one of those things that’s as perfect with fried eggs for breakfast as it is with grilled steak for dinner. Or maybe pair it with a huge green salad for lunch. No matter what, you can’t go wrong with hash.
The other nice thing about hash is that you can use any kind of potato you like (sweet potato is another favorite of mine!), as well as any veggies you have on hand. Zucchini is also a great addition, and sometimes I like to wilt in a couple big handfuls of baby greens, like kale or spinach. If you don’t have andouille sausage, you can substitute with your favorite sausage, or even bacon.
No matter what kind of vegetables or meat I add to my hash, I usually add sweet paprika because it’s just such a perfect addition to potato hash. Not only does it add flavor, but it also gives the hash that classically orange-hued color.
- 1 lb (450 g) red potatoes, scrubbed and cubed (not peeled)
- 3 oz/85 g uncured grass-fed beef andouille sausage, chopped (about ⅔ cup chopped)
- 3 tablespoons organic grass-fed clarified butter/ghee (I use EatLuv)
- 1 medium red bell pepper, chopped
- 1 medium yellow onion, chopped
- 3 large cloves garlic, minced
- ¾ teaspoon sweet paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Add the potato to a medium saucepan and cover by 2 inches with cold water. Cover the saucepan, bring up to a boil, and then remove the lid, turn the heat down (so it doesn’t boil over), and cook until the potatoes are barely fork-tender but not mushy, about 6 minutes. Drain well.
- Meanwhile, heat the ghee in a large skillet over medium-high heat. Add the sausage and cook until browned, about 2 minutes, and then use a slotted spoon to transfer the sausage to a bowl.
- To the same skillet, add the bell pepper, onion, and garlic, and cook over medium-high heat until the vegetables are just starting to soften, about 2 minutes, stirring frequently.
- Add the potato, spreading it out in the bottom of the skillet, along with the paprika, salt, and black pepper. Cook until the potatoes take on a little color, about 4 to 5 minutes, stirring occasionally.
That sounds quite delicious, on my to-do list. Thanks Diane
I agree 100% – what is more delicious or versatile than the humble potato!? And you’re right, I’d gladly have this for dinner or for a hearty breakfast topped with a fried egg!
Debbie Spivey says
I love andouille sausage and this dish looks amazing! Pinning!