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   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   
        
     Uncle Dirty Dave's Archives   
       
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