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Chicken and Andouille Hash
  • measuring cup Servings: 4
  • 1 medium sweet onion
  • ½ medium green or red bell pepper
  • ½ teaspoon kosher salt, or more to taste
  • ½ teaspoon ground cayenne pepper, or more to taste
  • 2 tablespoons vegetable oil
  • 8 ounces chicken tenderloins
  • 8 ounces boneless, skinless chicken thighs
  • 4 ounces smoked (cooked) andouille sausage
  • 2 tablespoons Creole or whole-grain mustard
  • 2 cups shredded potatoes such as Simply Potatoes brand (see headnote)
  • 4 large eggs
  • Louisiana hot sauce (optional)
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