Wishbone Restaurant's Andouille Hash - Amylu Foods

Wishbone Restaurant’s Andouille Hash

Compliments of Joel Nickson, Chef & Owner of Wishbone, Chicago, IL

Servings: 10

Product used in this recipe:
Sausages by Amylu Andouille


4 links Sausages by Amylu Andouille Chicken Sausage
2 lbs. Small red potatoes, diced
1 large  Onion, chopped into 1⁄4” pieces
4 Tbsp. Unsalted butter (1⁄2 stick)
1⁄2 cup Red bell pepper, chopped into 1⁄4” pieces
1⁄2 cup Green bell pepper, chopped into 1⁄4” pieces
1⁄4 tsp. Salt
1⁄2 tsp.  Black pepper
1⁄4 tsp. Cayenne pepper
1⁄4 cup Green onions or scallions, finely chopped


  • Fry potatoes and onions with butter in large frying pan for 15 minutes over medium heat until light brown on outside and soft in center.
  • Add Sausages by Amylu Andouille Chicken Sausage, bell peppers, salt, black and cayenne peppers.
  • Continue frying until the sausage and potatoes are nicely browned…about 5 minutes.
  • Taste for salt and pepper; garnish with green onions and serve.

Option for taste: If you like it HOT, try adding a dash or two of Tabasco or red pepper flakes.