Cajun Beef Sausage Hash with Eggs (Printable)

Spicy Cajun sausage, golden potatoes, and eggs in a hearty skillet breakfast.

# What You'll Need:

→ Meats

01 - 12 oz Cajun beef sausage, sliced into rounds

→ Vegetables

02 - 4 medium Yukon gold potatoes, diced into 1/2-inch cubes
03 - 1 medium yellow onion, diced
04 - 1 red bell pepper, seeded and diced
05 - 2 green onions, thinly sliced for garnish

→ Spices & Seasonings

06 - 1 1/2 teaspoons Cajun seasoning blend
07 - 1/2 teaspoon smoked paprika
08 - Salt and freshly ground black pepper to taste

→ Eggs

09 - 4 large eggs

→ Pantry Staples

10 - 2 tablespoons olive oil
11 - 1 tablespoon unsalted butter, optional

# How to Make It:

01 - Heat 1 tablespoon olive oil in a large cast-iron skillet over medium heat. Add diced potatoes and sauté for 6-8 minutes, stirring occasionally, until edges begin to golden and potatoes start to soften.
02 - Add remaining olive oil, diced onion, and red bell pepper to the skillet. Cook for 4-5 minutes, stirring occasionally, until vegetables are softened and fragrant.
03 - Stir in sliced Cajun beef sausage. Cook for 5-6 minutes, allowing sausage to brown slightly and flavors to meld with the vegetables.
04 - Sprinkle Cajun seasoning, smoked paprika, salt, and pepper evenly over the mixture. Toss thoroughly to combine and coat all ingredients evenly.
05 - Create 4 small wells in the hash mixture. Crack an egg into each well. Cover skillet with a lid and cook for 4-6 minutes until egg whites are set but yolks remain runny. For firmer yolks, cook additional 2-3 minutes.
06 - Remove skillet from heat. Garnish generously with sliced green onions. Serve immediately while hot, directly from the skillet.

# Expert Advice:

01 -
  • The combination of crispy potatoes and spicy beef sausage creates layers of texture and flavor that keep you coming back for seconds.
  • Everything cooks in one skillet, meaning maximum flavor with minimum cleanup.
  • Cajun seasoning brings that perfect balance of heat and smokiness without overwhelming the dish.
02 -
  • Crowding the pan is the enemy of crispy potatoes—if your skillet is too small, cook in batches or the potatoes will steam instead of sizzle.
  • Cast iron really does make a difference here—the heat retention and even browning can't be matched by other pans.
03 -
  • Dice your potatoes uniformly so they cook at the same rate—nothing worse than some pieces burnt while others are still raw.
  • Let the skillet get properly hot before adding anything—that sizzle sound is your friend.

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