A yummy Cajun-Style breakfast bursting with flavor!
- 20 ounces Potatoes O’Brien
- 4 tablespoons butter
- 4 cloves garlic
- 8 ounces Andouille or other smoked sausage, sliced
- 6 eggs (or more if you want, especially if you want to scramble them)
- Cajun seasoning like Tony Chachere’s or Tabasco sauce
- 1/2–1 cup shredded pepper jack or sharp cheddar (optional)
- Preheat oven to 350. In a 12″ (or larger) oven-safe skillet (preferably cast-iron), heat the butter over slightly-hotter-than-medium heat. Melt the butter in the heated skillet and add the garlic and sliced sausage. Cook until the garlic is tender and fragrant. Add the potatoes and cook according to the package/recipe directions until crispy on the outside and tender inside. Season to taste with Cajun seasoning or Tabasco sauce. Remove from heat.
- Using a spoon, make 6 evenly-spaced indentations into the potatoes. Carefully crack an egg into each well and, if desired, sprinkle lightly with Cajun seasoning or salt and Tabasco sauce. Bake in the preheated oven for 18-25 minutes or until the egg whites are completely cooked but the yolks are still runny (mine were done at exactly 20 minutes, but you want a little give or take in each direction). If adding cheese, do it in the last 5 minutes of cooking. Carefully spoon out of the skillet and serve immediately. Makes 6 servings.
- Instead of the runny egg, after you cook the hashbrowns, push them off to one side of the pan and reduce the heat to medium-low. Whisk 6-8 eggs, a splash of water, and a few dashes of Cajun seasoning or salt and Tabasco sauce together in a small bowl. Melt a tablespoon of butter on the cleared side of the skillet and slowly add the whisked eggs. Use a rubber spatula to drag the scrambled egg curds across the pan until the eggs are cooked. Combine the scrambled eggs with the potatoes and add cheese if using. When the cheese is melted, serve immediately.