ANDOUILLE HASH AND EGG TACOS

Andouille Hash and Egg Tacos image

Provided by Jay Ducote

Time 25m

Yield 4 servings

Number Of Ingredients 16

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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

Steps:

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.