Plantain and Andouille Hash with Fried Eggs and Pepper Jelly Drizzle

Plantain and Andouille Hash with Fried Eggs and Pepper Jelly Drizzle ingredients

• 8 oz andouille sausage
• 1 tbsp olive oil
• 2 medium ripe plantains
• 1 medium yellow onion
• 1 medium green bell pepper
• 1 medium red bell pepper
• 2 cloves garlic
• 1.5 tsp Creole seasoning
• 0.5 tsp smoked paprika
• 0.25 cup chicken broth
• 2 tbsp fresh parsley
• 4 whole large eggs
• 2 tbsp vegetable oil
• 0.25 cup red pepper jelly
• 1 tbsp water

How to make Plantain and Andouille Hash with Fried Eggs and Pepper Jelly Drizzle

1. In a large cast-iron skillet or heavy-bottomed pan, cook 8 ounces diced andouille sausage over medium-high heat for 5-7 minutes, stirring frequently, until browned and crispy. Remove the sausage with a slotted spoon and set aside, leaving any rendered fat in the pan.
2. Add 1 tablespoon olive oil to the skillet if needed. Add 2 medium diced ripe plantains to the hot skillet and cook for 6-8 minutes, turning occasionally, until golden brown and slightly caramelized.
3. Add 1 diced yellow onion, 1 diced green bell pepper, and 1 diced red bell pepper to the skillet. Sauté for 7-9 minutes, stirring occasionally, until the vegetables begin to soften.
4. Stir in 2 minced garlic cloves, 1.5 teaspoons Creole seasoning, and 1/2 teaspoon smoked paprika. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
5. Return the cooked andouille sausage to the skillet with the plantains and vegetables. Pour in 1/4 cup chicken broth, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes, allowing the liquid to reduce and the flavors to meld.
6. **Prepare the fried eggs and pepper jelly drizzle:** While the hash finishes cooking, heat 2 tablespoons vegetable oil in a separate non-stick skillet over medium heat. Crack 4 large eggs into the hot oil and fry for 2-3 minutes, or until the whites are set and the yolks are still runny, to your preference.
7. In a small microwave-safe bowl, combine 1/4 cup red pepper jelly and 1 tablespoon water. Microwave for 15-30 seconds, or until the jelly is warm and thinned enough to drizzle easily, stirring well.
8. Divide the warm plantain andouille hash among four plates. Top each serving with a freshly fried egg. Drizzle generously with the warm thinned red pepper jelly and garnish with 2 tablespoons fresh chopped parsley before serving immediately.

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