Ingredients
1 tablespoon canola oil1 pound fully cooked andouille sausage links or smoked kielbasa, cut into 1/4-inch slices 1 package (28 ounces) frozen O’Brien potatoes1 jar (16 ounces) double-cheddar cheese sauce3 tablespoons Louisiana-style hot sauce2 cups shredded sharp cheddar cheeseThinly sliced green onions, optional
Preparation
Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add sausage; cook and stir until sausage is browned, 6-8 minutes; remove with a slotted spoon. In same pan, add potatoes. Cover and cook over medium heat until potatoes are tender, 6-8 minutes, stirring occasionally. In a greased 11x7-in. baking dish, layer sausage and potatoes.
In a small bowl, combine cheese sauce and hot sauce; pour over potatoes. Sprinkle with cheese. Bake, uncovered, until bubbly and cheese is golden brown, 30-35 minutes. If desired, sprinkle with green onions. Let stand 10 minutes before serving.
Make-Ahead: Refrigerate unbaked hash, covered, several hours or overnight. To use, preheat oven to 425°. Remove hash from refrigerator while oven heats. Bake as directed, increasing time as necessary until golden brown. Let stand 5-10 minutes before serving.
