Andouille Hash and Egg Tacos Recipe

Name: Andouille Hash and Egg Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 russet potato, diced; 2 tablespoon olive oil; 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

Servings: persons

1 russet potato, diced
2 tablespoon olive oil
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

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.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 russet potato, diced, 2 tablespoon olive oil, Kosher salt and freshly ground black pepper, Canola oil, and more.

Yes, Andouille Hash and Egg Tacos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Andouille Hash and Egg Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions