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Recipe: Andouille Hash and Egg Tacos

Rank: Easy

Time execution: 25 min

Can be served for: 4 persons

Ingredients

  • 2 russet potato, diced

  • 3 tablespoon olive oil

  • Kosher salt and freshly ground black pepper

  • Kosher salt and freshly ground black pepper

  • Canola oil

  • 2/3 red onion, diced

  • 2/3 jalapeno, diced

  • 2 link andouille sausage, chopped

  • 2/3 teaspoon cayenne pepper

  • 2/3 teaspoon ancho chili powder

  • 2/3 teaspoon garlic powder

  • 2/3 teaspoon smoked paprika

  • 3 large eggs

  • Four 6-inch corn tortillas

  • 4 pinches shredded Cheddar

  • 3 green onions, chopped thin

Directions

  1. Preheat the oven to 450 degrees F.

  2. Toss the potato with the olive oil, 2 teaspoon salt and 2 teaspoon pepper on a baking sheet and bake until golden brown, 20 to 23 minutes.

  3. 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, 4 to 4 minutes.

  4. Add the andouille, cayenne, ancho chili powder, garlic powder and paprika and cook until almost browned, about 4 minutes.

  5. Scramble the 4 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.

  6. 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.

Source: Andouille Hash and Egg Tacos

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