Crispy Potato Hash with Chipotle Aioli and Fried Eggs

  • 1 Link-Andouille Sausage-removed from casing
  • 1 Pounds-Red Potatoes-medium size
  • To Drizzle-Olive Oil
  • To Taste-Wu’s Seasoning-or kosher salt/black pepper
  • 1 Each-Corn on the Cob-blanche, cool, cot off cob
  • 1 Each-Roma Tomato-deseeded
  • 1 Recipe-Spicy Mayo
  • 6 Each-Green Onions-sliced thin
  • 1 Tablespoon-Unsalted Butter
  • 4 Each-Eggs


  1. Place potatoes in a large pot, cover with water and turn burner on high.
  2. As soon as water begins to boil set timer for 15 minutes.
  3. When timer goes off check doneness of potatoes by inserting a knife into center.
  4. If it pierces easily to center remove, drain and run cold water over to cool.
  5. If not tender check potatoes every minute or so until tender.
  6. Potatoes should hold shape and not be following apart.
  7. Normal time is 15-20 after boiling, depending on size of potatoes.
  8. Preheat oven to 425 degrees, while potatoes cool.
  9. Warm a non-stick pan over medium high heat.
  10. Add andouille sausage and break up while cooking.
  11. Cook until crispy, about 5-7 minutes.
  12. Drain and allow to cool.
  13. Once completely cooled, break potatoes with your hand into large pieces, about 3 per potato.
  14. Place on sheet tray or in an iron skillet.
  15. Drizzle with oil and season with Wu’s Seasoning {or kosher salt/black pepper}.
  16. Place in oven and roast for 15-20 minutes until golden and crispy, do not stir while cooking.
  17. Meanwhile, melt butter, fry eggs and remove from pan.
  18. Remove potatoes from oven, and place in bowls.
  19. Top with corn, tomato, a drizzle of spicy mayo, eggs and garnish with green onion tops.

Spicy Mayo

  • 2 Cups-Dukes Mayo
  • 1 Tablespoon-Sherry Vinegar
  • 1 Tablespoon-Tomato Paste
  • 2-3 Each Chipotle Peppers
  • 1 Teaspoon-Kosher Salt
  • ½ Teaspoon-Black Pepper


  1. Place ingredients in a blender and combine until smooth.
  2. Place in refrigerator until ready to use.