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

  • 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

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