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Cajun Browns
Cajun Hash Browns
3 large baking potatoes
8 oz. thick sliced bacon
4 oz. Lousiana Hot Sauce
1 tsp. cayenne pepper
8 oz. Andouille sausage
2 eggs, well beaten


Peel and rice potatoes, set aside. Cook bacon until crisp in a large cast iron skillet, set aside bacon, reserve grease.

Finely chop Andouille and set aside. In a large bowl, combine potatoes, beaten eggs, hot sauce and Andouille. Mix well and press into thin patties.

Cook each patty in the reserved bacon grease until golden brown, drain on paper and serve hot.

Top each portion with crumbled bacon and dust with cayenne pepper.

Makes excellent breakfast or brunch item, serve with eggs, hard rolls and hot chicory coffee (with a rum spike for brunch).

Preparation Time: 20 minutes Serves: 6
Recipe Origin: United States
Submitted by:
Martin Lebroux
United States
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