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breakfast burritos

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 cups of diced green onions
  • 0.25 cups olive oil - pure (cheaper) or extra virgin makes no taste difference
  • 2 cups grated 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 oz can of refried beans
  • sour cream
  • pepper, salt, garlic powder


  1. Peel and rice your potatoes. Ricing can be imitated by finely grating and then pressing out the preponderance of the moisture content.
  2. 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.
  3. 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.
  4. Continue to monitor and break as needed for 10 minutes.
  5. Dump the potato hash onto plate. Scramble the 4 eggs along with the green onions.
  6. Turn off stove-top and use the remaining heat and oil residue to prep your 4 tortillas.
  7. Portion out the grated cheese, potato, egg, and onion mix into the tortillas.
  8. Throw in 3-4 spoonfuls of refried beens into each burrito.
  9. Cover the tops of the rolled tortillas with sour cream and chile/salsa product of choosing.
  10. Serve with fresh cut bell peppers.