Poached Egg and Andouille Breakfast Hash with Creole Spices

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A hearty breakfast hash featuring sautéed andouille sausage, crispy potatoes, and peppers, topped with perfectly poached eggs and a sprinkle of Creole seasoning. This american southern-inspired breakfast ready in about 40 minutes combines medium, diced green bell pepper, medium, diced yellow onion, minced garlic cloves into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 410 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 oz, sliced into 1/4-inch rounds andouille sausage
• 2 medium, peeled and diced into 1/2-inch cubes russet potatoes
• 1 medium, diced green bell pepper
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tbsp Creole seasoning
• 3 tbsp olive oil
• 2 tbsp white vinegar
• 4 large eggs
• 1 tbsp, chopped fresh chives
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 2 diced russet potatoes and cook for 10-12 minutes, stirring occasionally, until golden and crispy on the outside and tender inside.
2. Step 2: Add 6 oz sliced andouille sausage, 1 diced green bell pepper, and 1 diced yellow onion to the skillet. Sauté for 5-7 minutes until vegetables are softened and sausage is browned.
3. Step 3: Stir in 3 minced garlic cloves and 1 tbsp Creole seasoning. Cook for 1 minute until fragrant, then season the hash with salt and black pepper to taste. Keep warm on low heat.
4. Step 4: Fill a medium saucepan with 4 cups water and bring to a gentle simmer over medium heat. Add 2 tbsp white vinegar to the water.
5. Step 5: Crack 1 large egg into a small bowl. Create a gentle whirlpool in the simmering water and slowly slide the egg into the center. Poach for 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels. Repeat with remaining 3 eggs.
6. Step 6: Divide the sausage and potato hash between 4 plates. Top each serving with a poached egg and sprinkle 1 tbsp chopped fresh chives over the top. Serve immediately.