Southern Cajun Hash Browns

Feeds 4

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Ingredients

  • 1 Chicken Breast (New addition!)
  • 1 Green Pepper
  • 1 White Onion
  • 2 Smoked Sausage links (or 1 16oz package)
  • 3 Pounds of Potatoes
  • Cajun Spice
  • Cayenne Pepper (your choice)
  • Black Pepper
  • Oil

Note:
Bluescentric recommends using an 8" cast iron skillet for this to achieve best results.


Directions

1) Pour oil into an 8" skillet. We want enough oil to cover the whole skillet, usually at least a few tablespoons. Preheat the skillet on medium to medium-high.

2) Skin the potatoes and chop them into roughly 1/2 inch squares. Chop the green peppers into bite size pieces (roughly 1/2 inch). Chop the onions into roughly bite-sized pieces as well. Cut the chicken into small pieces and finally, slice the smoked sausage once lengthwise and then into slices.

3) Cook the potatoes first; they'll take the longest. You'll want to get the potatoes to a fairly browned state. It'll take about 10 minutes. Stir occasionally.

4) After about 5 minutes, add the chicken to the browning potatoes and give the whole thing a good dusting of paprika and/or cajun spice.

5) Once the chicken has achieved a light brown look, (it'll take about 5 minutes) Add the green peppers, onions and smoked sausage (the Cajun holy trinity!) into the oil. BE CAREFUL! Don't let the oil splatter when adding the ingredients, and certainly don't let it touch you. Hot oil burns. bad.

3) Spice the whole thing to taste. We like to add at least a tablespoon of cajun spice, a teaspoon of black pepper, and a good dusting of cayenne for kick. The cayenne will make it somewhat hot, so sensitive mouths beware.
Cook until the onions achieve a semi-transparent property.

4) If you want to be more health conscious, once the onions have achieved transparency, the chicken is nice and brown, and the potatoes have a darker brown "crunchiness" to them, drain the oil and lay the whole thing onto a paper towel and "blot" it. Just very gently press a paper towel over the food to soak up some of the excess oil.

5) Serve and enjoy!



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