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Created by Chef Remy
Smoky andouille and golden sweet potatoes, pan-fried in cast iron until the edges turn crispy and caramelized, finished with a shower of green onions and a touch of Cajun heat that warms you from the inside out.
Sweet potatoes and andouille belong together. That's not an opinion. That's four generations of Boudreaux cooks speaking through me. The natural sweetness of those orange beauties plays against the smoky, spicy kick of good Louisiana andouille in a way that makes your taste buds sit up and pay attention.
The secret to this hash is patience and heat. You dice everything the same size so it cooks evenly. You let the cast iron get properly hot before anything touches that surface. And then you leave it alone. I know that's hard. Your instinct says stir, flip, fuss. Fight it. You want those edges to develop color, to get that caramelized crust that turns a simple hash into something worth waking up for.
At Lagniappe, we serve this alongside blackened pork chops on Sunday brunch, but I've eaten it straight from the skillet at midnight more times than I care to admit. Good food doesn't watch the clock. This dish works for breakfast, dinner, or that moment when you're standing in front of the refrigerator wondering what to make. The answer is always this hash.
Quantity
1 pound
diced into 1/2-inch cubes
Quantity
2 pounds (about 3 medium)
peeled and diced into 1/2-inch cubes
Quantity
1 medium
diced
Quantity
1 medium
diced
Quantity
2 stalks
diced
Quantity
4 cloves
minced
Quantity
2 tablespoons
Quantity
1 teaspoon, plus more to taste
Quantity
1/2 teaspoon
Quantity
1/2 teaspoon
freshly ground
Quantity
1/4 teaspoon
Quantity
1/2 teaspoon, plus more to taste
Quantity
4
sliced thin, whites and greens separated
Quantity
2 tablespoons
Quantity
for finishing
| Ingredient | Quantity |
|---|---|
| andouille sausagediced into 1/2-inch cubes | 1 pound |
| sweet potatoespeeled and diced into 1/2-inch cubes | 2 pounds (about 3 medium) |
| yellow oniondiced | 1 medium |
| green bell pepperdiced | 1 medium |
| celerydiced | 2 stalks |
| garlicminced | 4 cloves |
| vegetable oil or bacon fat | 2 tablespoons |
| Cajun seasoning | 1 teaspoon, plus more to taste |
| smoked paprika | 1/2 teaspoon |
| black pepperfreshly ground | 1/2 teaspoon |
| cayenne pepper | 1/4 teaspoon |
| kosher salt | 1/2 teaspoon, plus more to taste |
| green onionssliced thin, whites and greens separated | 4 |
| unsalted butter | 2 tablespoons |
| fresh thyme leaves (optional) | for finishing |
Set your largest cast iron skillet over medium-high heat. Add the diced andouille and let it cook undisturbed for three to four minutes until the bottom sides develop a deep brown crust. Stir once, then cook another two minutes until the fat renders out and the edges get crispy. The kitchen should smell like Louisiana right about now. Transfer the sausage to a plate, but leave every drop of that rendered fat in the pan. That's flavor you're building.
Add the oil to the rendered fat in the skillet. Toss the diced sweet potatoes in a bowl with the Cajun seasoning, smoked paprika, black pepper, cayenne, and salt. Spread them in a single layer in the hot pan. Here's where patience matters: let them cook undisturbed for four to five minutes. You want golden, caramelized edges on the bottom before you even think about stirring. When you see that color creeping up the sides, give them a flip. Cook another four to five minutes until fork-tender with crispy spots all over.
Push the sweet potatoes to the edges of the skillet and add the butter to the center. Once it foams, add the onion, bell pepper, celery, and the white parts of the green onions. Cook for three to four minutes, stirring occasionally, until the vegetables soften and the onions turn translucent. The trinity is the backbone of Louisiana cooking. Treat it with respect.
Add the minced garlic and stir everything together, mixing the trinity through the sweet potatoes. Cook for one minute until the garlic becomes fragrant. You'll know it's ready when the smell hits you and you start getting hungry. That's the bayou way.
Add the crispy andouille back to the skillet. Fold everything together gently so you don't break up the sweet potato pieces too much. Let it cook together for two to three minutes so the flavors get acquainted. Now taste. This is critical. Adjust with more salt or Cajun seasoning if it needs it. Your palate knows what's right.
Remove from heat and scatter the green onion tops and fresh thyme over everything. Give it one final gentle toss. Serve straight from the skillet if you're feeding family, or spoon generous portions onto warm plates. The hash should have crispy edges, tender sweet potato, and chunks of spicy andouille in every bite. When the last bite is as good as the first, you've done it right.
1 serving (about 265g)
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