This breakfast burrito incorporates hash browns, scrambled eggs, jalapenos, and cheese... you can of course use your own favorite recipe for the hash browns or eggs, but it's much better if you make it yourself instead of using store-bought hash browns. Food always tastes better homemade!
To start, shred your peeled potato onto a pile of paper towels. You want to try to get as much water as possible out of the potatoes before you start cooking. Once you have most of the water out, sandwich the shredded potatoes between a stack of dry paper towels, and roll into a clean, dry kitchen towel and squeeeeeze with all your might! You won't smoosh the potatoes, but you will get them nice and dry.
Toss the potatoes with some salt and pepper, and throw in some chopped chives (use yellow onion if you don't like chives). Put the potatoes in a pre-heated frying pan with a little butter, at medium to medium-low heat. The trick to hash browns is to cook them a long time at a low heat, so they get nice and crispy-brown on the outside, and still have time to cook on the inside, too. Keep cooking the hash browns, pressing them down with a spatula from time to time, for about 15 minutes, or until you can see golden brown bits peeking through. If you flip them too early, they won't stay in a nice little pancake.
When they're beginning to brown, flip them to the other side and cook another 15 minutes. In the meantime, start on your scrambled eggs. I use a little bit of milk, some salt and pepper, and some fajita seasoning in mine.
When the eggs and hash browns are done, you can build your burrito. I layer 1/4 of the hash browns and 1/4 of the eggs on one tortilla, then layer on jalapenos and shredded cheese, then place them open-faced in a 450-degree oven for about 5 minutes, just long enough to melt the cheese and crisp the tortilla, then immediately roll them up and top with some salsa.
They're spicy, but worth every bite!
Posted by Black Betty
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