Andouille Hash and Egg Tacos

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

1 russet potato, diced

2 tablespoon olive oil

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

Canola oil 

1/2 red onion, diced 

1/2 jalapeno, diced 

1 link andouille sausage, chopped 

1/2 teaspoon cayenne pepper 

1/2 teaspoon ancho chili powder 

1/2 teaspoon garlic powder 

1/2 teaspoon smoked paprika 

3 large eggs 

Four 6-inch corn tortillas 

4 pinches shredded Cheddar 

2 green onions, chopped thin 

Directions

Preheat the oven to 450 degrees F.

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.

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