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Lucky Hash Brown Flats with Andouille Sausage Etouffe

Contributed By: Cheryl, NC | See all of Cheryl's recipes
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Rating: 4.5   Reviews: 13 See Reviews
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  4 Servings
Lucky Hash brown flats add comfort with Andouille Sausage Etouffe adding spice. A beautiful combination of flavors in this cajun infused St Patricks Day dish!
1/3 C vegetable oil + 1 T
¼ C all purpose flour
1 small bell pepper, diced
1 small onion, diced
2 cloves garlic, minced
2 stalks celery, sliced
Hot sauce to taste
3 links andouille sausage, sliced
1 can petite diced tomatoes
1 C chicken broth
1 ½ Tsp Cajun seasoning
1 bag Simply Potatoes Shredded Hash Browns
Optional: 4 T sour cream
Heat 1/3 C oil in a large skillet over medium and add flour gradually, stirring continuously for 15 minutes until browned.

Once brown, add garlic, celery, bell pepper and onion and continue cooking for another 5 minutes.

Reduce heat to a simmer and add sausage, tomatoes, chicken broth, hot sauce and seasoning.

Simmer for 15- 20 minutes more, stirring occasionally.

In a separate skillet, cook 1/4 of the hash brown potatoes one at a time over medium high heat in 1 T oil.

Cook about 4-5 minutes on one side and flip continuing to cook until browned on both sides.

Top each hash brown flat with Etouffe.

Optional: Top with a dollop of sour cream.

Date Added: 03/14/2012
Spotlight Recipe Review See all 13 reviews »

Rating: 5
by: lori Reviewed: 03/21/2012
FIVE CUP Deliciousness ! have elevated my favorite hashbrowns into a five star recipe...yum !
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