Boudin & Eggs Recipe

Preheat grill/pan

Preheat a grill or heavy skillet (cast iron) over medium-high heat until hot (about 5 minutes).

Brush boudin links lightly with 1 tablespoon neutral oil to prevent sticking and encourage browning.

Place boudin on the grill or skillet and cook, turning occasionally, until evenly browned and heated through, about 8–10 minutes total. If links look likely to burst, poke a small hole with a paring knife and finish cooking more gently over medium heat for 2–3 minutes.

Remove boudin from heat and keep warm, tented with foil while you finish other components. If desired, slice links on the bias for plating.

Prepare potatoes: after grating, squeeze out excess moisture using a clean kitchen towel or paper towels until largely dry (this helps them brown). You should end up with about 2 cups grated potato.

In a medium skillet over medium heat, melt 2 tablespoons butter. Add diced onion and cook until soft and translucent, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add grated potatoes to the skillet, spreading them into an even layer. Add 2 tablespoons vegetable oil around the edges if the pan looks dry. Press potatoes gently with a spatula. Cook undisturbed 6–8 minutes until the bottom is golden brown.

Flip or break the hash into sections and flip portions to brown the other side another 5–6 minutes until cooked through and crisped to your liking.

Reduce heat to low. Stir in cream cheese and whole milk, combining until creamy. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Keep warm while finishing eggs and peppers. If mixture seems too loose, simmer 1–2 minutes to thicken; if too dry, add another tablespoon milk.

While the potatoes cook, heat a small skillet over medium heat and add 1 teaspoon olive oil. Add sliced sweet peppers and sauté, stirring occasionally, until softened and slightly charred at edges, about 5–7 minutes.

Season peppers with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Remove from heat and keep warm. Alternatively, you can roast the peppers on the grill for 6–8 minutes for additional smoky flavor.

Fry eggs: In a small nonstick skillet over medium-low heat, melt 1 teaspoon butter. Crack in two eggs and cook until whites are set but yolks remain runny, about 3–4 minutes for sunny-side up. For over-easy, cook 2 minutes then flip gently and cook 20–30 seconds more. Season eggs with a pinch of salt and pepper.

To plate: Spoon a generous portion of the creamy hash browns onto each plate. Top with the roasted sweet peppers, then place whole or sliced boudin links on top of the hash. Finish by placing the two fried eggs over the boudin.

Garnish with chopped fresh chives and serve with hot sauce or Creole mustard on the side. Serve immediately so eggs remain runny and hash stays warm.