MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Andouille Sausage Hash
Categories: Pork, Potatoes, Cheese, Vegetables
Yield: 8 servings

1 tb Oil
1 lb Fully cooked andouille
- sausage links; in 1/4"
- slices
28 oz Bag frozen O'Brien potatoes
16 oz Jar double-Cheddar cheese
- sauce
3 tb Louisiana-style hot sauce
2 c Shredded sharp Cheddar
- cheese
Thin sliced green onions;
- opt

Set oven @ 425oF/218oC.

In a large skillet, heat oil over medium heat. Add
sausage; cook and stir until sausage is browned, 6-8
minutes; remove with a slotted spoon. In same pan, add
potatoes. Cover and cook over medium heat until potatoes
are tender, 6-8 minutes, stirring occasionally. In a
greased 11" X 7" baking dish, layer sausage & potatoes.

In a small bowl, combine cheese sauce and hot sauce;
pour over potatoes. Sprinkle with cheese. Bake,
uncovered, until bubbly and cheese is golden brown,
30-35 minutes. If desired, sprinkle with green onions.
Let stand 10 minutes before serving.

MAKE-AHEAD: Refrigerate unbaked hash, covered, several
hours or overnight. To use, preheat oven to 425o. Remove
hash from refrigerator while oven heats. Bake as
directed, increasing time as necessary until golden
brown. Let stand 5-10 minutes before serving.

Paulette Heisler, Tampa, Florida

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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