POTATO BREAKFAST BURRITO RECIPES

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POTATO BREAKFAST BURRITOS – CAN'T STAY OUT OF THE KITCHEN



Potato Breakfast Burritos – Can't Stay Out of the Kitchen image

Hearty and filling vegetarian Tex-Mex breakfast entree with fried potatoes, scrambled eggs and cheese wrapped up in tortillas. These are terrific for company or holiday breakfasts. Plus, they can be made up ahead of time and microwaved quickly for a grab-and-go breakfast. Serve with salsa.

Provided by Teresa

Categories     Breakfast

Prep Time 10 minutes

Cook Time 25 minutes

Yield 10

Number Of Ingredients 7

3/4 cup fried potatoes (seasoned with garlic salt, paprika, pepper, dill weed, parsley and chives)
4 large eggs (scrambled)
3/4 to 1 cup sharp cheddar cheese (shredded )
6-10 tortillas
Salt and pepper
salsa (for garnish, if desired)
butter (as needed to fry eggs)

Steps:

  • Peel one medium to large potato and dice in chunks.
  • Melt a tablespoon or two of butter in a skillet over medium heat.
  • Add potatoes.
  • Sprinkle with garlic salt, paprika, pepper, dill weed, parsley and chives.
  • Cover with lid and cook, turning potatoes with a spatula every five minutes or so until fork tender.
  • Remove potatoes from burner and set aside.
  • Melt butter in a separate skillet over medium to medium high heat.
  • Crack 4 eggs into a bowl and whisk.
  • Pour whisked egg mixture into skillet and sprinkle generously with salt and pepper, to taste.
  • Slowly scramble the eggs until cooked through. In a large mixing bowl, place eggs, potatoes, and cheese.
  • Stir to combine.
  • Place a damp paper towel on bottom and top of tortillas.
  • Microwave on high about 20 seconds.
  • Remove from microwave.
  • Place a heaping scoop of burrito mixture down the center of the tortilla and heap up with your hands if necessary to kind of pack it together.
  • Fold the bottom of the tortilla up to the center.
  • Now take one side and fold to the middle.
  • Roll burrito over to cover the burrito mixture.
  • With your fingers, tuck in the remaining end pieces to the center of the burrito so the filling doesn’t come out.
  • Spray small pieces of waxed paper with cooking spray.
  • Place burrito in waxed paper and roll up.
  • Microwave on high for about 30 seconds.
  • Serve with salsa.

CHORIZO-POTATO BREAKFAST BURRITOS RECIPE | FOOD NETWORK ...



Chorizo-Potato Breakfast Burritos Recipe | Food Network ... image

This burrito delivers the best of breakfast in each bite thanks to the popular Mexican combination of eggs and fresh chorizo!

Provided by Food Network Kitchen

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 11

2 teaspoons vegetable oil
8 ounces fresh chorizo, casings removed
1 cup frozen hash browns (not patties)
8 large eggs
Kosher salt and freshly ground black pepper
A few dashes of hot sauce
1/4 cup chopped fresh cilantro
4 large burrito-size flour tortillas
1 avocado, sliced
1 1/4 cups prepared pico de gallo
1/2 cup shredded Mexican-blend cheese

Steps:

  • Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up into small pieces, until cooked through and crisp, about 5 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat together the eggs, a pinch of salt, a few grinds of pepper and a few dashes of hot sauce in a medium bowl until well blended. Return the chorizo to the pan and pour the eggs over the potatoes and chorizo and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the heat and stir in the cilantro.
  • Working with one tortilla at a time, warm in a large nonstick skillet set over medium heat until pliable. Top with one-quarter of the avocado and egg mixture, 1 tablespoon of the pico de gallo and 2 tablespoons of the cheese. Fold in the two sides and roll up tightly from the bottom to the top. Repeat with remaining tortillas and burrito fillings. Serve with the remaining pico de gallo on the side.

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