Wishbone Restaurant’s Andouille Hash
Compliments of Joel Nickson, Chef & Owner of Wishbone, Chicago, IL
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|
|1⁄2 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.