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Generating an image for this exact recipe… Andouille and Grana Padano Hash with Rotini and Parmesan

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Recipe details

Andouille and Grana Padano Hash with Rotini and Parmesan

Name: Andouille and Grana Padano Hash with Rotini and Parmesan
Total time: 35 min
Yield: 1
Cuisine: Other
Ingredients: 70 g Dry egg-durum rotini, smooth, no filling; 70 g Andouille link, cooked and smoked, chilled, natural casing; 15 g Aged grated Grana Padano; 20 g Finely grated Parmesan; 180 g Yukon Gold potato, diced; 75 g Yellow onion, diced; 75 g Red bell pepper, diced; 15 ml Olive oil; 1 g Smoked paprika; 0.3 g Black pepper

EN RU

A one-pan savory hash of crisp potato, onion, bell pepper, rotini, sliced ready-to-eat andouille, Grana Padano, and Parmesan. An easy dinner recipe with step-by-step instructions.

≈ 135 kcal/100 g · ≈ 250 kcal/serving

35 minEasyOther

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

Dry egg-durum rotini, smooth, no filling70 g
Andouille link, cooked and smoked, chilled, natural casing70 g
Aged grated Grana Padano15 g
Finely grated Parmesan20 g
Yukon Gold potato, diced180 g
Yellow onion, diced75 g
Red bell pepper, diced75 g
Olive oil15 ml
Smoked paprika1 g
Black pepper0.3 g

Cookware and utensils

Large pot
Colander
Chef’s knife
Cutting board
Large skillet with lid
Spatula

Directions

01
Boil the dry rotini in salted water until just tender, about 8 minutes.
Products
Dry egg-durum rotini, smooth, no filling — 70 g
Action
Boil
Time
8 min
Temperature
Boiling water
02
Drain the rotini in a colander.
Products
Dry egg-durum rotini, smooth, no filling — 70 g
Action
Drain
Time
1 min
Temperature
Hot
03
Heat the olive oil in a large covered skillet over medium-high heat.
Products
Olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
Medium-high heat
04
Cook the potato and onion under the lid until the potato is nearly tender, about 8 minutes.
Products
Yukon Gold potato, diced — 180 g; Yellow onion, diced — 75 g
Action
Cook
Time
8 min
Temperature
Medium-high heat
05
Add the bell pepper, sliced andouille, smoked paprika, and black pepper to the skillet.
Products
Red bell pepper, diced — 75 g; Andouille link, cooked and smoked, chilled, natural casing — 70 g; Smoked paprika — 1 g; Black pepper — 0.3 g
Action
Add
Time
1 min
Temperature
Medium-high heat
06
Brown the potato mixture until the vegetables are tender and the andouille is hot, about 6 minutes.
Products
Yukon Gold potato, diced — 180 g; Yellow onion, diced — 75 g; Red bell pepper, diced — 75 g; Andouille link, cooked and smoked, chilled, natural casing — 70 g
Action
Brown
Time
6 min
Temperature
Medium-high heat; heat andouille to 165°F/74°C
07
Fold the cooked rotini, grated Grana Padano, and Parmesan into the skillet.
Products
Dry egg-durum rotini, smooth, no filling — 70 g; Aged grated Grana Padano — 15 g; Finely grated Parmesan — 20 g
Action
Fold
Time
3 min
Temperature
Medium heat
08
Cook the hash uncovered until the pasta edges are crisp and the cheeses melt, about 6 minutes.
Products
Dry egg-durum rotini, smooth, no filling — 70 g; Aged grated Grana Padano — 15 g; Finely grated Parmesan — 20 g
Action
Crisp
Time
6 min
Temperature
Medium heat

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