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Wishbone Restaurant’s Andouille Hash
Compliments of Joel Nickson, Chef & Owner of Wishbone, Chicago, IL
Servings: 10
Product used in this recipe:
Amylu Foods Andouille Chicken Sausage
INGREDIENTS:
| 4 links | Amylu Foods 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 |
DIRECTIONS:
- 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 Amylu Foods 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.