Breakfast in New Orleans is a big deal; you have to get ready for another day of rich food, excessive alcohol, and late nights. So you need fuel to start your day. This is my take on a hash I had when I was in New Orleans years ago. It starts with andouille sausage, creole seasoning, the trinity (onion, bell pepper, and celery), and garlic. I did add some parsnip to bring some sweetness and some potatoes just to fill us up. I hope you like it.
1 pound andouille sausage out of the casing
1 green bell pepper, diced
2 stalks celery, diced
1 onion, diced (the color is optional)
1 parsnip, diced
1 jalapeño, seeded and diced
2 cloves garlic, diced
4 cooked potatoes, diced (about 2 cups)
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon chili powder (more if you want heat)
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon dry basil
2 tablespoons olive oil
In a large skillet on medium, brown andouille and remove from skillet, leaving the drippings.
Add the olive oil.
Add parsnips and cook for 4 minutes.
Add pepper, onion, jalapeños, and celery; cook for 6 minutes.
Add oregano, thyme, salt, pepper, paprika, and chili powder.
Now press down and allow the potatoes to get a nice crust (this dish needs texture), then turn potatoes and do the same thing on the other side.
Add the browned andouille.
Cook until the vegetables are tender.
In a separate pan, in butter, oil, or cooking spray, fry eggs to desired doneness (I myself like a runny yolk) and top each portion each serving.