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  Sharp Cheddar cheese;
          - shredded
          Green onions; thin sliced
          - (optional)

 Set oven @ 425 F/218 C.

 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 11x7" 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 425 F. Remove
 hash from refrigerator while oven heats. Bake as
 directed, increasing time as necessary until golden
 brown. Let stand 5-10 minutes before serving.

 Recipe by Paulette Heisler, Tampa, Florida

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

 Uncle Dirty Dave's Archives

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