Cajun Beef Sausage Hash With Eggs (Printable)

A spicy, satisfying morning bowl with seasoned beef sausage, tender potatoes, and eggs cooked just right.

# What You Need:

→ Meats

01 - 12 oz Cajun beef sausage, sliced into rounds

→ Vegetables

02 - 4 medium Yukon gold potatoes, diced (about 1.3 lbs)
03 - 1 medium yellow onion, diced
04 - 1 red bell pepper, diced
05 - 2 green onions, sliced for garnish

→ Spices & Flavorings

06 - 1½ teaspoons Cajun seasoning
07 - ½ teaspoon smoked paprika
08 - Salt and freshly ground black pepper to taste

→ Eggs

09 - 4 large eggs

→ Pantry

10 - 2 tablespoons olive oil
11 - 1 tablespoon unsalted butter (optional)

# Steps:

01 - Heat 1 tablespoon olive oil in a large cast-iron skillet over medium heat. Add diced potatoes and sauté for 6–8 minutes, stirring occasionally, until they begin to soften and develop a golden crust.
02 - Add remaining olive oil, diced onion, and red bell pepper to the skillet. Cook for 4–5 minutes until vegetables are softened and fragrant.
03 - Stir in sliced Cajun beef sausage. Cook for 5–6 minutes, allowing sausage to brown and render its fat while flavors meld together.
04 - Sprinkle Cajun seasoning, smoked paprika, salt, and pepper evenly over the mixture. Toss thoroughly to combine and coat all ingredients.
05 - Push hash to skillet sides, melt butter in center if using, and crack eggs into the well. Cover and cook 4–6 minutes for sunny-side up, or flip for over-easy doneness.
06 - Remove from heat immediately. Garnish generously with sliced green onions and serve hot while eggs are perfectly cooked.

# Expert Hints:

01 -
  • The potatoes get impossibly crispy on the outside while staying tender inside, exactly how hash should be
  • Everything cooks in one pan so you spend less time washing up and more time eating
  • The Cajun seasoning creates this incredible crust on everything it touches
02 -
  • Dont crowd the pan or your potatoes will steam instead of crisp up, and nobody wants soggy hash
  • Cast iron really does make a difference here for getting those potatoes properly caramelized
  • The eggs keep cooking after you remove the pan, so pull them slightly earlier than you think
03 -
  • Pat your diced potatoes dry with paper towels before cooking for extra crispiness
  • Let the hash get golden and almost crusty before adding the sausage, those brown bits are pure flavor

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