Andouille Hash And Egg Tacos Recipes

ANDOUILLE HASH AND EGG TACOS

Steps:

• 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.

EASY EGG TACOS

Steps:

• In medium non-stick skillet, heat oil over medium heat; saute red and jalapeno peppers and garlic for 2 minutes or until softened. Add ham and chili powder; saute 2 minutes or until heated through. Remove to bowl; cover to keep warm.
• In a small bowl or measuring cup, whisk eggs, salt and pepper.
• Melt butter in the same skillet on medium heat; add eggs and cook, stirring gently, until set but still soft, about 2 minutes.
• Spoon eggs on each tortilla, top with ham mixture, cheese and onion. Serve with salsa and/or coriander, if desired.

ANDOUILLE SAUSAGE HASH

Steps:

• Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add sausage; cook and stir until sausage is browned, 6-8 minutes; remove with a slotted spoon. In same pan, add potatoes. Cover and cook over medium heat until potatoes are tender, 6-8 minutes, stirring occasionally. In a greased 11x7-in. baking dish, layer sausage and potatoes., In a small bowl, combine cheese sauce and hot sauce; pour over potatoes. Sprinkle with cheese. Bake, uncovered, until bubbly and cheese is golden brown, 30-35 minutes. If desired, sprinkle with green onions. Let stand 10 minutes before serving., Make-Ahead: Refrigerate unbaked hash, covered, several hours or overnight. To use, preheat oven to 425°. Remove hash from refrigerator while oven heats. Bake as directed, increasing time as necessary until golden brown. Let stand 5-10 minutes before serving.