World Hearth Recipe Collection
Ingredients    
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ
----

Cajun and Creole   -   Chicken And Andouille Hash   adapted from Emeril Lagasse

Description
Ingredients
  • 1 Pound Chicken -- Cubed
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Cayenne
  • 1 Medium Onion -- Chopped
  • 1 Medium Bell Pepper -- Chopped
  • 2 Tablespoons Olive Oil
  • 4 Ounces Andouille -- Sliced
  • 2 Tablespoons Whole Grain Mustard
  • 4 Large Potatoes -- Grated
  • 4 Medium Eggs
Directions Season chicken, onions and peppers with salt and cayenne. Saute all in oil for 5 minutes. Add andouille and saute until chicken is well browned. Add mustard and potatoes. Saute until potatoes are browned. Pat down mixture until smooth. Crack eggs onto hash and transfer skillet to a 400 degree oven for 5 minutes or until eggs set.
Serves 4
Time to Make 0:00



Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:
 

Recipes © by their authors.
Site courtesy of wuzzle.org