Culinary Insitute of New Orleans

Yams & Andouille Hash in Puff Pastry
Serves 4

2 Louisiana Yams (cooked, diced)
1 cup Andouille Sausage (sliced)
1/4 cup Tasso (diced)
1 Red Onion (diced)
1 Yellow Bell Pepper (diced)
1 Red Bell Pepper (diced)
2 tbsp. Garlic (minced)
2 tbsp. Basil (minced)
1 tsp. Thyme (minced)
Salt & Pepper to taste
1 tbsp. Olive Oil
3 tbsp. Cane Syrup
1 cup Green Onions (diced)
4 Puff Pastry Squares (5 inch square) cooked

Place olive oil in a saute pan over high heat, add ondouille, yams, tasso, red onion, yellow bell pepper and red bell pepper. Cook for 2-3 minutes, add garlic, cane syrup, basil, thyme and green onions. Cook for 1-2 minutes. Spoon four portions into puff pastry shells and serve.