Toss the potato with the olive oil, 1 teaspoon salt and 1 teaspoon pepper on a baking sheet and bake until golden brown, 10 to 12 minutes.
While potatoes are in the oven, heat a Dutch oven over medium-high heat. Add a little canola oil followed by the onion and jalapeno and cook until beginning to soften, 3 to 4 minutes.
Add the andouille, cayenne, ancho chili powder, garlic powder and paprika and cook until almost browned, about 4 minutes.
Scramble the 3 eggs in a small bowl and add them to the Dutch oven. Add the potatoes and cook, stirring, until the eggs are a soft scramble. Taste for seasonings.
Heat a grill or skillet to high heat. Grill the tortillas quickly for just a minute in order to char them a tad. Divide the tortillas among plates. Top each with a scoop of the andouille hash, a pinch of Cheddar and some green onions.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.