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

Instructions

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. Add a little canola oil followed by the onion and jalapeno and cook until beginning to soften, 3 to 4 minutes.
4. Add the andouille, cayenne, ancho chili powder, garlic powder and paprika and cook until almost browned, about 4 minutes.
5. 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.
6. 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.