What makes a breakfast burrito a breakfast burrito? Being a big fan of brinner and burritos, I do not have time for philosophical discussions. This recipe yields 4 large burritos.
- large tortillas. Colorado has La Favorita branded foods; their tortillas probably have the lowest sodium content around.
- 2 russet potatoes
- 4 eggs
0.5 cupsof diced green onions
0.25 cupsolive oil - pure (cheaper) or extra virgin makes no taste difference
2 cupsgrated cheese. I like a colby-jack mix.
- green chile and/or red salsa. big fan of 505: Roasted Green Chiles and Private Selection: Firey Habanero & Chipotle Salsa Hot respectively.
15 ozcan of refried beans
- sour cream
- pepper, salt, garlic powder
- Peel and rice your potatoes. Ricing can be imitated by finely grating and then pressing out the preponderance of the moisture content.
- Put the olive oil in a large frying pan and evenly distribute the potato mash over the oil. Start frying (on medium-high) as soon as possible to prevent the potato mash from discoloring.
- Fry until the bottom of the mash has browned/hardened. I typically throw on some pepper and garlic powder at this point. Add a pinch of salt if you are into that sort of thing. And flip the potato pancake. Let the other side cook for 5 minutes and break apart with spatula into small tater-tot sizes.
- Continue to monitor and break as needed for 10 minutes.
- Dump the potato hash onto plate. Scramble the 4 eggs along with the green onions.
- Turn off stove-top and use the remaining heat and oil residue to prep your 4 tortillas.
- Portion out the grated cheese, potato, egg, and onion mix into the tortillas.
- Throw in 3-4 spoonfuls of refried beens into each burrito.
- Cover the tops of the rolled tortillas with sour cream and chile/salsa product of choosing.
- Serve with fresh cut bell peppers.