Andouille Sausage Hash Recipe: How to Make It
I threw this hash together last minute for a church brunch. Folks liked it so much they asked me for the recipe, so I scrambled to write it down. —Paulette Heis
Ingredients
- 1 tablespoon canola oil
- 1 pound fully cooked andouille sausage links or smoked kielbasa, cut into 1/4-inch slices
- 1 package (28 ounces) frozen O'Brien potatoes
- 1 jar (16 ounces) double-cheddar cheese sauce
- 3 tablespoons Louisiana-style hot sauce
- 2 cups shredded sharp cheddar cheese
- Thinly sliced green onions, optional
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