0.0 – 0 reviews • Egg Recipes
| Level: |
Easy |
| Total: |
25 min |
| Active: |
25 min |
| Yield: |
4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
306 |
| Total Fat |
19 g |
| Saturated Fat |
4 g |
| Carbohydrates |
26 g |
| Dietary Fiber |
3 g |
| Sugar |
2 g |
| Protein |
10 g |
| Cholesterol |
150 mg |
| Sodium |
409 mg |