Andouille Sausage, Bell Pepper, and Red Potato Hash {Gluten-Free}
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Cook time: 
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Yield: 4 servings
Gluten-Free Andouille Sausage, Bell Pepper, and Red Potato Hash is delicious for any meal.
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve.
Recipe by An Edible Mosaic™ at