Boudin Breakfast Hash
Take the boudin out of the casing and you've got an instant flavor-packed hash filling. Crispy potatoes, soft onion, and a fried egg on top — that's a workday breakfast that earns its keep.
Servings 4
Ingredients
- 16 oz Boudin Sausage
- 3 medium russet potatoes diced
- 1 medium yellow onion diced
- 4 large eggs 1 per serving
- 1 tablespoon neutral cooking oil
- Salt and pepper to taste
- Hot sauce for serving
Instructions
- Crisp the potatoes. Heat the oil in a large skillet over medium. Add the diced potatoes, season with salt and pepper, and cook 8–10 minutes, stirring occasionally, until browned.
- Add the onion. Stir in the onion and cook 3–4 minutes, until soft.
- Crumble in the boudin. Slit the casings and squeeze the filling into the skillet. Cook 5 minutes, breaking it up and tossing it with the potatoes and onion until heated through.
- Fry the eggs. In a separate skillet, fry the eggs to your liking — runny yolks are highly encouraged.
- Plate and top. Spoon the hash onto plates, slide an egg on top of each, and finish with hot sauce.