Chaurice and Cornbread Hash with Fried Eggs

Chaurice and Cornbread Hash with Fried Eggs

Recipes with Creole Chaurice

This hearty hash transforms Creole Chaurice into a comforting breakfast or brunch. Spicy sausage, sweet cornbread, and a runny egg create a satisfying mix of flavors and textures. It's a delicious way to start the day.

Prep Time

15 min

Cook Time

25 min

Servings

4

Difficulty

Easy

Ingredients

  • 400g Creole Chaurice, casings removed
  • 400g stale cornbread, crumbled
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 4 large eggs
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish

Steps

1

Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes.

2

Add garlic and Creole Chaurice to the skillet. Cook, breaking up the sausage with a spoon, until browned, about 8 minutes.

3

Stir in crumbled cornbread, smoked paprika, and cayenne pepper. Cook, stirring occasionally, until heated through, about 5 minutes.

4

Make four wells in the hash. Crack an egg into each well. Cook until the egg whites are set and the yolks are still runny, about 3-5 minutes. Season with salt and pepper. Garnish with cilantro and serve immediately.

Tips

Creole Chaurice renders plenty of fat as it cooks. Drain some off if you want a less greasy hash. Use day-old cornbread for the best texture; it will crisp up nicely.