Andouille Hash And Egg Tacos
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tbsp
Olive Oil1 tsp
Cayenne Pepper1 tsp
Ancho Chili Powder1 tsp
Garlic Powder1 tsp
Paprika (smoked)3 large
Egg4 pinches
Cheddar (shredded)Directions:
1
Preheat the oven to 450 degrees F
2
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
3
While potatoes are in the oven, heat a Dutch oven over medium-high heat
4
Add a little canola oil followed by the onion and jalapeno and cook until beginning to soften, 3 to 4 minutes
5
Add the andouille, cayenne, ancho chili powder, garlic powder and paprika and cook until almost browned, about 4 minutes
6
Scramble the 3 eggs in a small bowl and add them to the Dutch oven
7
Add the potatoes and cook, stirring, until the eggs are a soft scramble
8
Taste for seasonings
9
Heat a grill or skillet to high heat
10
Grill the tortillas quickly for just a minute in order to char them a tad
11
Divide the tortillas among plates
12
Top each with a scoop of the andouille hash, a pinch of Cheddar and some green onions