CAJUN BREAKFAST SKILLET (POTATOES, EGGS & ANDOUILLE)

Prep time 
15 mins 

Cook time 
25 mins 

Total time 
40 mins 

This is a one-pan, cast-iron breakfast loaded with crispy potatoes, smoky Andouille sausage, and eggs cooked right on top. It’s hearty, simple, and exactly what you want before a long day fishing or hunting. 

Recipe by: George Graham 
Serves: 4 

Ingredients 

• 4 medium potatoes, diced  
• 1/2 pound Andouille sausage, sliced  
• 1/2 cup diced onion  
• 1/2 cup diced bell pepper  
• 1/2 cup diced celery  
• 3 cloves garlic, minced  
• 1 teaspoon Cajun seasoning  
• 1/2 teaspoon smoked paprika  
• 1/2 teaspoon black pepper  
• 1/2 teaspoon salt  
• 2 tablespoons vegetable oil  
• 4 eggs  
• 2 tablespoons chopped green onions  
• Hot sauce (optional, but let’s be honest… not really optional)  

Instructions 

1. Cook the potatoes 
   Heat oil in a large cast-iron skillet over medium heat. 
   Add diced potatoes and cook 10–12 minutes, stirring occasionally, until crispy and golden.  
2. Add the sausage 
   Toss in Andouille sausage and cook 5 minutes until browned.  
3. Add the trinity 
   Stir in onion, bell pepper, and celery. Cook 5–6 minutes until softened. 
   Add garlic and cook 1 minute more.  
4. Season it up 
   Add Cajun seasoning, paprika, salt, and pepper. Mix well.  
5. Add the eggs 
   Make small wells in the skillet and crack eggs into each spot. 
   Cover and cook until eggs are done to your liking.  
6. Finish & serve 
   Sprinkle with green onions and hit it with hot sauce. Serve straight out the skillet.  

Notes 

• This is best cooked in cast iron — no substitutes if you want that crust.  
• You can swap in leftover duck, venison, or shrimp instead of sausage.  
• Want cheese? Throw some cheddar on top right before the eggs finish.  
• This pairs perfectly with biscuits or French bread and strong coffee.