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

4 eggs

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 potatoes.

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.