Cajun Sausage and Potato Breakfast Hash Recipe | Reynolds Brands

Ingredients

• 1 Reynolds Kitchens® Parchment Cooking Bag
• 12 oz andouille chicken or turkey sausage, sliced about ¼ inch thick
• 1 to 2 tablespoons Cajun seasoning, divided
• 12 oz red potatoes, washed and diced
• 1 small red onion, diced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 2 tablespoons olive oil
• 1/4 cup shredded cheddar cheese (optional)