Recipe courtesy of Jay Ducote
Andouille Hash and Egg Tacos
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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