Andouille Hash and Egg Tacos
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 306
- Total Fat
- 19
- Saturated Fat
- 4
- Carbohydrates
- 26
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 10
- Cholesterol
- 150
- Sodium
- 409
- Total: 25 min
- Active: 25 min
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.