When we were stationed in Florida we were lucky enough to visit New Orleans several times. We always stayed at the same guest house because it was in a great location, was dog friendly and did the most amazing breakfasts.
This is my take on our favourite, which has the holy trinity of onions, bell peppers and celery, along with smoked sausage and potatoes, served with a fried egg and a generous splash of hot sauce. I used to use Andouille sausage but I can’t find it here in the U.K. however I do find a very good alternative in the Eastern European chiller section of my local supermarket; a good meaty smoked sausage will do the trick.
Why is it “Dubz style” you ask? Because my husband and I are Team Dubz. Also, I’m not pretending this recipe is authentically Cajun, just incredibly tasty, particularly when paired with a Bloody Mary for the morning after the night before.
Cajun Breakfast Hash Dubz-Style
Ingredients
- 1 tbsp olive oil
- 1/2 medium onion diced
- 1/2 medium green pepper diced
- 1 medium celery stick diced
- 4-5 new potatoes cooked and quartered
- 125 g smoked sausage cut into rounds then quartered
- 4 medium mushrooms quartered
- 1 tbsp Old Bay or Cajun seasoning
- 2 fried eggs one per person, to serve
- Dash hot sauce to serve (optional)
Instructions
- Heat the oil over a medium heat in a large skillet or frying pan. Add the onion, pepper and celery and fry for a minute, stirring a couple of times.
- Add the potatoes, stir them in to coat them in oil, then let it sit for a minute or two until the outside starts to crisp up.
- Turn the heat up a little and add the sausage, give it a stir, add the mushrooms and the Old Bay or Cajun seasoning and stir again to coat everything. Heat for 2 – 3 minutes or until everything is hot through.
- Serve immediately with a fried egg or two and as big of a splash of hot sauce as your taste buds can handle.