Cajun-Style Hash Browns

Ingredients

• 567 gPotatoes O’Brien
• 57 gbutter
• 4 clovesgarlic
• 227 gandouille or other smoked sausage, sliced
• 6 (or more, if desired)eggs
• To tasteCajun seasoning, such as Tony Chachere’s, or Tabasco sauce
• 55–110 g (½–1 cup)shredded pepper Jack or sharp Cheddar (optional)

Instructions

1. 1

   Cook the potatoes

   Preheat the oven to 180°C (350°F). In an oven-safe skillet at least 30 cm (12 inches) wide, preferably cast iron, melt the butter over heat slightly above medium. Add the garlic and sliced sausage, and cook until the garlic is tender and fragrant. Add the potatoes and cook according to the package or recipe directions, until crisp outside and tender inside. Season to taste with Cajun seasoning or Tabasco sauce, then remove the skillet from the heat.

2. 2

   Bake the eggs

   Use a spoon to make six evenly spaced wells in the potatoes. Carefully crack an egg into each well and, if you like, season lightly with Cajun seasoning or salt and Tabasco sauce. Bake in the preheated oven for 18–25 minutes, until the whites are fully cooked and the yolks remain runny. If using cheese, add it during the final 5 minutes. Carefully spoon out portions and serve straight away.

What are Cajun-style hash browns?

Hash browns are a familiar breakfast of browned potatoes, while Cajun-style seasoning takes inspiration from the flavours of Louisiana cooking. This skillet version adds smoked sausage and garlic, then bakes eggs in the potatoes for a one-pan meal.

Potatoes O’Brien—typically diced potatoes with peppers and onions—make a convenient base. The sausage brings smoky savouriness, and the eggs add a soft, rich finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 15g protein, 18g carbs, 23g fat.

The potatoes provide most of the carbohydrate, while the butter and cheese, if used, contribute much of the fat. Eggs and sausage provide protein, with sausage also contributing fat. For a more balanced plate, serve a portion with fruit or a side of vegetables.

Choosing the potatoes and sausage

Potatoes O’Brien: Follow the package directions for cooking them in the skillet, since products and starting states can vary. The aim is a tender centre and a crisp exterior before the eggs go in.

Smoked sausage: Andouille gives the dish a distinctive smoky, spiced character, but another smoked sausage works too. Slice it before cooking so it warms through alongside the garlic.

Build flavour in the skillet

Garlic: Cook it with the sausage in the melted butter until tender and fragrant. Keep an eye on it; browned or burnt garlic can turn bitter.

Seasoning: Cajun seasoning and Tabasco are options, not a required combination. Add either to taste, remembering that the sausage and any seasoning blend may already bring salt.

Make room for the eggs

Even wells: Space six indentations across the potatoes so the eggs sit securely and cook at roughly the same pace. Make each one deep enough to hold an egg without pressing down the whole potato layer.

Careful cracking: Crack each egg into its own well to help keep the yolks intact. If you want scrambled eggs instead, the recipe allows for using more eggs, though the method does not specify how to scramble them.

Check doneness as it bakes

Timing: Bake for 18–25 minutes at 180°C (350°F), checking as you approach the lower end of the range. The exact time can vary with the skillet and oven.

Eggs: Look for fully cooked whites and yolks that still have some give if you want them runny. Add optional cheese during the final 5 minutes so it melts without spending the whole bake in the oven.

Serve it straight from the pan

This skillet is designed to be served immediately, while the potatoes are crisp and the eggs are freshly baked. Spoon carefully so each serving includes potatoes, sausage and an egg.

A simple green salad or fresh fruit can provide a fresh contrast to the buttery potatoes and smoky sausage. Put extra Cajun seasoning or Tabasco on the table for anyone who wants more heat.

Recipe notes & tips

• Use a skillet at least 30 cm (12 inches) wide so there is room for six eggs.
• Let the garlic become fragrant and tender before adding the potatoes.
• Cook the potatoes until crisp outside and tender inside before making the egg wells.
• Season gradually, particularly if your sausage or Cajun seasoning is salty.
• Check the eggs before the end of the baking window to suit your preferred yolk texture.
• Add the optional cheese only during the last 5 minutes of baking.

Variations

• Use Cheddar: Choose sharp Cheddar instead of pepper Jack for a less peppery finish.
• Add more heat: Serve with extra Tabasco at the table.
• Choose another sausage: Substitute another smoked sausage for the andouille.
• Skip the cheese: Leave it out for a simpler potato-and-egg topping.
• Make it eggier: Add more eggs if you want a greater share of egg in each serving.

Common mistakes to avoid

• Crowding the skillet: Use a pan at least 30 cm (12 inches) wide so the potatoes and eggs fit.
• Adding eggs too soon: Wait until the potatoes are crisp outside and tender inside before making the wells.
• Burning the garlic: Cook it only until tender and fragrant before moving on.
• Guessing the egg timing: Check within the 18–25 minute range and take the skillet out when the whites are cooked to your liking.
• Adding cheese too early: Sprinkle it over the skillet during the final 5 minutes instead.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat portions until piping hot; the eggs may become firmer, and the potatoes may lose some crispness.

Frequently asked questions