1 carton (4.2 ounce) Hungry Jack® Cheesy Hashbrown Potatoes 1 tablespoon plus 1 teaspoon canola oil ¼ cup celery, chopped ¼ cup onion, chopped ¼ cup green bell pepper, diced ¾ cup Andouille sausage, diced ½ cup prepared Creole sauce* (see shortcut)½ cup Colby Jack cheese, shredded 2 tablespoons green onions, chopped *Shortcut to make a Creole sauce: Mix ½ cup of mild salsa with ½ teaspoon of Creole seasoning, and mix to taste.