Andouille Hash And Egg Tacos

by Rachel Schaffer

Breakfast is our favorite meal of the day. A hearty breakfast starts your day off right. Andouille sausage is the perfect addition to any recipe. We have a breakfast taco recipe that will satisfy your whole family. With the addition of jalapenos and cayenne pepper, the extra kick will have your family begging for more. This recipe can also be made in advance for hectic weekday mornings. You can pre-cook the ingredients that go into the tortillas. You can microwave these ingredients the next morning, and grill the tortillas. This will get your family out the door in a hurry. This easy recipe will quickly become an easy go to breakfast for your household. Without further ado, let’s get started!

Ingredients:

1 medium russet potato, diced into small pieces

2 tablespoons extra virgin olive oil

Kosher salt and freshly ground black pepper to taste

1 teaspoon Canola oil

½ red onion, finely diced

½ jalapeno, diced into small rings

1 link of Troy Landry’s Choot ‘Em Smoked Andouille Sausage

½ teaspoon Cayenne Pepper (we recommend Zatarain’s cayenne pepper)

4 6-inch large corn tortillas

½ teaspoon ancho chili powder (we suggest McCormick gourmet ancho chili pepper. The difference between ancho chili powder and regular chili powder is the spice level. Ancho chili powder is made from 100% peppers and is much hotter).

½ teaspoon garlic powder

3 large eggs

½ teaspoon smoked paprika

4 pinches of shredded sharp cheddar cheese

2 green onions, thinly chopped

Directions:

1. Preheat your oven to 450 degrees. While your oven is preheating, toss the potato pieces with the olive oil, 1 teaspoon salt and 1 teaspoon pepper. Place the seasoned potato pieces on a baking sheet and bake until golden brown. This should be about 10-12 minutes. When they are done cooking, remove from oven and set aside for later use.

2. When the potatoes are cooking in the oven, heat your dutch oven over medium high heat. Add the teaspoon Canola oil and heat until its hot and beginning to bubble. Next, add the onion and jalapeno. Cook until these begin to soften, about 3-4 minutes.

3. Add the andouille sausage, cayenne pepper, ancho chili powder, garlic powder and paprika. Cook until the andouille sausage is starting to brown, about 4-5 minutes. Scramble the 3 eggs in a small bowl. Add them to the dutch oven with the other ingredients. Take the potatoes that you had previously set aside and add them as well. Cook everything constantly stirring until the eggs are a soft scramble texture. Taste this new mixture for seasonings. If it is bland, add more cayenne pepper and ancho chili powder.

4. When the ingredients are done cooking, turn the dutch oven down to low heat to keep warm. Heat a grill or skillet to high heat. You will want to grill each tortilla slightly. One at a time, add the tortilla to the grill or skillet for 1 minute on each side. Flip the tortillas with tongs. Divide the tortillas among plates. Top each with a heaping scoop of the andouille sausage hash. Top with a pinch of shredded sharp cheddar cheese and some green onions.

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