Every once in a while, I love to make breakfast for dinner. It’s strange because I generally hate breakfast for breakfast. But for dinner, I love anything from French toast to an egg skillet. For breakfast, I tend to order lunch! Go figure!
My husband doesn’t like sweet breakfast recipes for dinner, much to my son’s chagrin! So French toast night is reserved for when my husband isn’t home. But, when my husband is home and the random breakfast night does roll around, we tend to favor the egg skillets. And let me tell you, we outdid ourselves this time!
Close your eyes and don’t look at the calories. Okay, don’t close your eyes; I want you to keep reading. But, plan this for a splurge night… it is worth it! This is a Cajun inspired egg skillet with all things beautiful and holy about Southern food! You’ve got the Cajun flavors. You’ve got the shrimp. And best of all you have sausage gravy! But not just any sausage gravy ~ chorizo sausage gravy! Mind blown?
So let me tell you… I made my potato hash from scratch, just like I have in the past. But it occurred to me… why am I going through so much effort of peeling the potatoes and chopping them up? Seriously, why? I got it; I’m posting up a food blog… gotta keep it real, right? But making potato hash from scratch is, to be frank, a shit ton of work. And if you are all about authenticity and doing everything from scratch, more power to you… the from-scratch recipe is detailed below!
BUT if you want a short cut… because I sure as heck do, then swap out the potatoes for a bag of Ore-Ida or Simply Potatoes or whatever brand of potato hash you have in your local grocery store! Choose whichever mix feels right to you and then just add the rest of the ingredients listed below. You will not miss out on anything mind-blowing, but you will save a ton of time prepping!
The only other real pointer is for the gravy. Like so many of my recipes, I prefer to use unsweetened almond milk. It’s generally healthier all around and it is significantly less calories. And the bonus is that you can’t even tell the difference once everything is done and said. If you aren’t worried about calories or don’t want to pay the extra money for almond milk, no worries! I just like to put that out there as an option!
Unfortunately, I generally do not eat shrimp because it’s a migraine trigger for me. This time around, I popped several Advil in order to enjoy this dinner… very, very rare treat. Even with the Advil, I had little rumblings for the next 48 hours of a migraine that was just simmering underneath. My migraine trigger with shrimp is so sensitive that I get migraines if I eat food that were cooked in the same pan as shrimp! But, this dish was just so fantastic that I had to have shrimp. It’s actually what is so unfortunate about it ~ I love shrimp. LOVE LOVE LOVE. But, I’ve had migraines since I was a kid, and shrimp is by far the most aggressive trigger for me. 😢 If you don’t love shrimp, once again, just skip it! Absolutely make this your dish!
After all that, just cook up your eggs as desired. I love making sunny side up or over easy for an egg skillet. The runny yolk is so good over the potato hash. But poached eggs, scrambled eggs, over medium, over hard! All good things!
I hope you enjoy this breakfast skillet. I am super excited to post it because it came out so deliciously! Post your comments below, and connect with me on Instagram!
Enjoy!
Low Country Cajun Shrimp Breakfast Hash with Chorizo Sausage Gravy
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Cajun, Southern
- Cuisine: Breakfast
Ingredients
8 large eggs
Cajun Hash
2 lbs russet potatoes, peeled and cut into ½” cubes
1 jalapeño, minced ~ deseeded if desired
1 TB Cajun seasoning, or more to taste
1 cup roasted red peppers, drained and chopped
6 garlic cloves, minced
2 TBs olive oil
Shrimp
12 jumbo shrimp
2 TBs butter
salt & pepper
Sausage Gravy
5 cups sweet onions, sliced
16 oz chorizo sausage, removed from casings
1 TB olive oil
⅓ cup flour
3 cups milk
salt & pepper
Instructions
Make the Hash
In a cast iron pan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and jalapeños and cook for about 1 minute. Add the potatoes and stir to thorough mix. Reduce the heat to medium low and cover. Cook for 20 to 30 minutes, stirring occasionally, until the potatoes are fork tender. Sprinkle the Cajun seasoning over the top and add the roasted red peppers. Stir to combine.
Make the Sausage Gravy
Meanwhile, make the sausage gravy. In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the onions and lightly sprinkle with salt. Cook, stirring often, until caramelized ~ about 20 minutes. Add the chorizo and break up into smaller pieces with a wooden spoon. Cook until browned through. Sprinkle the flour over the top and stir to combine and saturate thoroughly. Slowly stir in the milk, whisking or stirring constantly, until thoroughly combined. Bring to a light simmer until the gravy has thickened. Season to taste with salt and pepper.
Cook the Shrimp
Pat the shrimp dry and season with salt and pepper. Melt the butter in a frying pan over medium-high heat. Once melted and hot (test by flicking a small amount of water at the pan ~ if it pops, it’s ready), add the shrimp and cook about 2 to 3 minutes per side. Remove and set aside.
Cook the Eggs
Cook the eggs as desired ~ I recommend sunny side over or sunny side up.
Plate the hash and top with the sausage gravy, eggs, and shrimp. Serve immediately. Enjoy!
Keywords: breakfast hash, Cajun breakfast hash, low country breakfast hash, Cajun potatoes, Cajun hash, sausage gravy, chorizo gravy, chorizo sausage gravy, Cajun shrimp
