Get Ready For A Breakfast Burrito Superstar

Byron Talbott’s Breakfast Burrito

Ingredients

• 2-3 par-boiled potatoes **
• 1/2 lb spicy italian sausage
• 3-4 whole eggs
• 2-3 roasted green chilies or 1/2 can of green chili
• 4-5 strips of crispy bacon (applewood smoked bacon)
• 1/2 cup Pico de Gallo (tomato, onion, cilantro, jalapeño, lime juice, salt) ***
• 1/2 cup Shredded cheese

Instructions

1. In a medium nonstick sauté pan on high heat, cook 1/2 lb of spicy Italian sausage for 10 minutes until crispy.
2. In a separate nonstick medium sauté pan on high heat, add a few tablespoons of canola oil, 1 cup of diced par-boiled yukon gold potatoes, a pinch of salt, 1 tsp smoked paprika, 1 tsp cayenne pepper, and 1 tsp ground cumin. Cook until crispy and golden brown.
3. In another nonstick sauté pan on medium heat, add 2 Tbsps of canola oil or butter and add 3-4 whole eggs to the pan. Cooks the eggs for 3-4 minutes until thoroughly scrambled.
4. Add the crispy sausage, seasoned potatoes, scrambled eggs, crisps applewood smoked bacon, roasted green chilies (or canned chillies), pico de gallo (tomatoes, onions, cilantro, jalapeños, lime), and a some shredded cheese to a medium-large flour tortilla. Fold the edges inward and roll the tortilla around the filling.
5. Get a cast iron grill on high heat and place the folded burrito on the grill with the seem facing down. Grill on both sides for 3-4 minutes until slightly crispy and it has a few grill marks then ENJOY!!!

 

NOTE:  **Parboiling is partially cooking your potatoes before you pan fry them.  Put them in a large pot of salted, cold water and let them come to a boil.  As you are using small, cubes of potatoes in this recipe, they should be parboiled in about 4 minutes.  You can test them by putting a sharp knife or a fork in to one and it if meets just a little resistance, they are done.  When they are done, remove them from the heat, drain them in a colander and run cold water over them to stop the cooking process.  Let them drain and they will now be ready to pan fry.  FYI, if you didn’t parboil the potatoes and just added them to the frying pan to cook from raw, the outside of the potato would be crisp while the inside would still be hard and not cooked through.

***You can save yourself time by just buying one of many good Pico de Gallo salsas in the refrigerated section of most grocery stores or use your favorite salsa.