Andouille Breakfast Potatoes

Andouille Breakfast Potatoes - The flavor experience is this: a perfectly cooked potato that is slightly crispy crunchy on the outside, but almost buttery soft on the inside; sweetness from the almost caramelized onions; smokiness from the andouille sausage.

Recipe: Andouille Breakfast Potatoes

SummaryThe flavor experience is this: a perfectly cooked potato that is slightly crispy crunchy on the outside, but almost buttery soft on the inside; sweetness from the almost caramelized onions; smokiness from the andouille sausage; then the assertively pine-like fragrance and pungent flavor of rosemary brightens the whole bite!  

Ingredients

    • enough potatoes to feed your “crew” (enough to fill the bottom of a black iron skillet)
    • 1/2 pound smoked andouille sausage (or good smoky pork sausage), cut into small chunks
    • 1/2 cup sweet onion, diced
    • 1 sprig of fresh rosemary, stripped from the stems
    • 1 Tbsp vegetable oil
    • Tony Chachere’s Creole seasoning – to taste

For instructions please visit: MenuMusings.blogspot.com

 

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

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