Flamin' Acadian Skillet
A baked skillet of hashbrown potatoes cooked golden brown and piled high with Andouille sausage, onion, bell peppers, Creole sauce, and Colby Jack cheese.
Serving size: Approximately 1 cup
Instructions
| Ingredient |
Quantity |
Instructions |
|
|
Preheat oven to 400° F (350° F convection) and flattop grill to 375° -400° F. |
| Golden Grill Russet ™Premium Hashbrown Potatoes |
1 carton
|
For each serving: Brown 2/3 cup hashbrowns on well-oiled grill for 3-4 minutes. Grill only on one side until edges are golden brown. |
| Onion and bell pepper mix, commmercially prepared |
32 oz.
|
In serving skillet, layer grilled hashbrowns, 2 tbsp. onion and pepper mix, 3 tbsp. sausage, 2 tbsp. sauce, and 2 tbsp. cheese. |
| Andouille sausage, diced 1/4" x 1/4", cooked |
2 1/4 lb.
|
|
| Creole sauce, prepared |
3 lb.
|
|
| Colby Jack cheese, shredded |
1 1/2 lb.
|
|
|
|
Place skillet in oven for 8-10 minutes or until cheese has melted. |
| Green onions, sliced |
3 oz.
|
Garnish each serving with 1 1/2 tsp. onions. Serve.
|
Nutritional Information Per Serving
| Calories — 568 K |
Protein — 12.5 g |
Fat — 35.3 g |
| Carbs — 49.8 g |
Iron — 2.0 mg |
Sodium — 1373 mg |
| Potassium — 131 mg |
Zinc — 1.00 mg |
Vitamin A — 236 IU |
| Riboflavin — 0.71 mg |
Niacin — 1.0 mg |
Calcium — 138 mg |
| Cholesterol — 31 mg |
Vitamin B6 — 117 mcg |
Vitamin B12 — 0.48 mcg |
| Thiamine — 0.17 mg |
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