Cajun Andouille & Potato Skillet with Runny Eggs
A hearty one-skillet Cajun breakfast: crisped potatoes and smoky andouille tossed with the Cajun trinity, seasoned with a homemade Cajun blend, and finished with runny eggs. Great for a weekend brunch or a make-ahead skillet for weekday mornings.
AI image55 min
start to finish
15 min
hands on
Easy
difficulty
4
servings
Ingredients
Cajun seasoning
Contains egg. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.
Roughly, per serving
590 kcal28g protein45g carbs34g fat
An estimate, not a lab analysis.
Method
Combine the Cajun seasoning ingredients (paprika, onion powder, garlic powder, oregano, thyme, black pepper, cayenne, and 1 tsp kosher salt) in a small bowl and stir to blend.
Place the diced potatoes in a medium pot, cover with cold water, add a pinch of salt, bring to a simmer, and parboil until just tender when pierced with a fork.
Drain the potatoes in a colander and let them steam-dry for 5 minutes so excess moisture evaporates.
Heat a large (10–12-inch) heavy skillet or cast-iron pan over medium-high heat and add 2 tablespoons neutral oil.
Add the sliced andouille to the hot skillet and brown, turning occasionally, until edges are caramelized and some oil renders.
Transfer the browned andouille to a plate and leave any rendered fat in the pan.
Add the parboiled potatoes to the skillet in a single layer and let them cook undisturbed so the undersides form a crust.
Stir or turn the potatoes to crisp the other sides and continue cooking until golden and crunchy in places.
Add the sliced onion, diced red and green bell peppers, sliced celery, and 2 teaspoons of the Cajun seasoning to the skillet and cook, stirring occasionally, until vegetables soften.
Return the andouille to the skillet, toss everything together to heat through and let flavors meld.
Taste and adjust seasoning with the remaining 1/4 tsp salt and freshly ground black pepper if needed.
Using a spatula, make four shallow wells in the hash.
Crack one egg into each well, cover the skillet, and cook until the whites are set but yolks remain runny (about 4–6 minutes).
Sprinkle the finished skillet with green onions and parsley and remove from heat.
Serve hot with hot sauce on the side.
Worth knowing
- A cast-iron skillet gives the best crust; if using nonstick, watch the heat to avoid smoking.
- If short on time, use leftover roasted potatoes instead of parboiling raw potatoes — reduce the crisping steps to 4–6 minutes.
- To make this gluten-free, confirm the andouille is labeled gluten-free or substitute with a gluten-free smoked sausage.
- For firmer yolks, cook covered 1–2 minutes longer; for extra runny yolks, remove the skillet from heat as soon as whites set.
- Make the Cajun seasoning in a larger batch and store in a jar to save time next time.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
One panMeal prepBudget
More Cajun cooking
An original Restaurant Pro recipe — our own composition in the idiom of Cajun cooking, not any restaurant's recipe.