Savory Andouille Sausage and Spinach Breakfast Hash

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A skillet breakfast hash combining spicy Andouille sausage, tender potatoes, and fresh spinach, topped with a runny fried egg for a robust morning meal. This Creole-inspired taco and burrito recipe, ready in about 30 minutes, combines Andouille sausage, sliced, olive oil, yellow onion, diced 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 450 calories and feeds 2, 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.

Prep: 10 min Cook: 20 min Serves 2 Creole cuisine 450 cal/serving

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Ingredients

8 oz Andouille sausage, sliced
2 cups russet potatoes, diced into 1/2-inch cubes
3 tbsp olive oil
1/2 cup yellow onion, diced
2 cups fresh spinach leaves
1/2 tsp salt
1/4 tsp black pepper
2 large eggs

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 cups diced russet potatoes and cook, stirring occasionally, for 10-12 minutes until golden and tender.
Step 2: Add 8 oz sliced Andouille sausage and 1/2 cup diced yellow onion to the skillet, cooking for 5 minutes until sausage is browned and onions are translucent.
Step 3: Stir in 2 cups fresh spinach leaves and cook for 2 minutes until wilted. Season the hash with 1/2 tsp salt and 1/4 tsp black pepper, stirring to combine.
Step 4: In a separate small nonstick pan, heat 1 tbsp olive oil over medium heat. Crack 2 large eggs into the pan and fry for 3-4 minutes until whites are set but yolks remain runny.
Step 5: Serve the Andouille sausage and spinach hash onto plates and top each serving with a fried egg for a hearty, flavorful breakfast.