Flamin' Cajun Skillet

By á-47

Ingredients

• 1 carton Hungry Jack Premium Hashbrown Potatoe3s
• 2 Tbsp. plus 1 tea. canola oil, divided
• 1/4 cup chopped celery
• 1/4 chopped onion
• 1/4 cup diced green bell pepper
• 3/4 cup diced Andouille sausage
• 1/2 cup prepared Creole sauce (or prepare your own**)
• 1/2 cup shredded Colby or Monterey Jack cheese
• .
• "shortcut Creole sauce: mix 1/2 cup salsa with about 1/2 tea. dry Creole seasoning.

Preparation

Step 1

Preheat oven 400 degrees. Butter or coat with cooking spray an 8x8" baking dish.

Fill hashbrowns carton to fill line with hottest tap water. Let stand 12 minutes. Drain any excess water.

Heat 2 Tbsp. oil in nonstick skillet over medium-high heat. Spread ptoatoes in pan. Cook without turing until edges are golden brown.

Transfer potatoes to baking dish, browned side up. Add the remaining teaspoon of oil, celery, onion and bell pepper to skillet. Stir over medium heat until softened, about 3 minutes. Spread evenly over potatoes in baking dish.

Add sausage to skilklet and cook until browned; place over potatoes and onions. Top with Creole suce and cheese.

Bake about 10 minutes until cheese is melted. Serve warm.