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.
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 4
Ingredients
16ozBoudin Sausage
3medium russet potatoesdiced
1medium yellow oniondiced
4large eggs1 per serving
1tablespoonneutral cooking oil
Salt and pepperto taste
Hot saucefor 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.