Andouille

Oh how I love thee. Pork fat, heat, and smoke. My favorite seasonings!

Andouille hash is my new favorite thing to serve for breakfast!

1 4 oz Andouille sausage, diced 

1 tbsp olive oil

2 large Yukon Gold Potatoes, par-boiled and iced, diced into about 1/2" chunks

1 large shallot, diced

1 tsp fresh thyme

1 tsp fresh rosemary

Salt and Black pepper to taste

Add diced andouille to a cold non-stick skillet (large, say 10", with a lid!). Place on medium low heat and allow some of the fat to render. When the andoiulle starts to brown, add the olive oil and turn up the heat to medium high. Add the potatoes and toss to coat in the fat. Cook over medium high heat, for 10 minutes, turning occassionally. Add the shallots and herbs. Cover and reduce heat to low. Cook for an additional 10 minutes. Add Salt and Pepper to taste, and serve with eggs your favorite way!

Thanks

- John