Andouille Hash and Egg Tacos

• 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.

russet potato, olive oil, kosher salt, canola oil, red onion, andouille sausage, cayenne pepper, ancho chili powder, garlic, paprika, eggs, corn tortillas, cheddar, green onions

Taken from www.foodnetwork.com/recipes/andouille-hash-and-egg-tacos0.html (may not work)