Hearty Breakfast Burritos with Fried Potatoes
A heavenly combination of breakfast ingredients with every bite.
Ingredients
For the Fried Potatoes:
- 10 small to medium size russet potatoes, skin-on (washed, scars and bruises cut off), cut into small to medium sized cubes
- 1 small onion (white or yellow), peeled and chopped
- 1/4 cup canola oil amount may vary depending on the size of the skillet
- 4 dashes salt
- 5 dashes ground black pepper
For the Sausage:
- 1 tube (16 ounces) Sage breakfast sausage
For the Scrambled Eggs:
- 9 eggs
- 1/4 cup milk
- 2 tablespoons butter (salted)
- 3 dashes salt
- 4 dashes ground black pepper
For the Breakfast Burritos:
- 8 extra-large flour tortillas
- 1 can (16 ounces) refried beans
- Fried Potatoes
- Cooked Sage Sausage
- Scrambled Eggs
- 2 small cans (2.25 ounces each can) sliced black olives
- 4 green onions chopped (including the green tops)
- 3 cups Mexican salsa
- 1 container (16 ounces) sour cream
- 1 can (4 ounces) chopped green chilies
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded jalapeno or Monterey jack cheese
Instructions
For the Fried Potatoes:
- To a large bowl, add the cut potatoes, onion, salt and pepper. Mix together.
- In a large skillet add canola oil until it’s about ½ deep in the pan.
- Heat the pan on medium heat and add the potato mixture. Stir together.
- Continue stirring the potatoes as they cook. Cook until the potatoes turn a golden brown color and are fork tender (about 15 minutes).
- Transfer the potatoes from the pan onto a paper towel-lined plate to drain off the excess oil. Two paper towel-lined plates may be needed so that the potatoes can lay flat on the paper towel. Set aside.
For the Sausage:
- Heat a large skillet on medium heat and add the sausage. With a heat-proof spatula, break the sausage apart so that the pieces are all about the same size.
- Continue to cook while stirring until the sausage browns and is thoroughly cooked (about 15 minutes).
- Transfer the sausage to a paper towel-lined plate to drain off any excess grease. Set aside.
For the Scrambled Eggs:
- To a medium size bowl, add eggs, milk, salt and pepper. Whisk together.
- In a large skillet add butter. Heat the pan on medium heat. As soon as the butter melts add the egg mixture to the pan.
- Gently stir the eggs as they cook so that they cook evenly. Continue until the eggs are completely cooked. Remove the pan from the heat and set aside.
For the Breakfast Burritos:
- Filling the Burritos - In bowls and, or dishes, lay out all of the ingredients. Fill one tortilla at a time.
- On a flour tortilla, spread a thin layer of refried beans (leave about 2 inches around the entire tortilla free from the beans).
- On top of just the area where the refried beans are add a generous portion of fried potatoes, a fairly small amount of scramble eggs, sausage, cheese, black olives, green onions, and green chilies.
- Top with about 3 teaspoons of salsa and a dollop of sour cream. Be careful not to put too many ingredients in the burrito or the tortilla will tear when rolling it.
- Rolling the Burritos - Fold over two opposing sides of the burrito about 3 inches over the filling.
- Then on the opposite sides (unfolded sides) start rolling the burrito (being careful not to tear the tortilla) all the way to the other “unfolded side”.
- Repeat the filling and rolling process for each burrito.
- Since the burritos are quite large, an option is to cut each burrito in half diagonally and stack them on a large platter.
- When the burritos are served they can be warmed up in the microwave but for only a very short time so not to overheat them.
- Serve with individual bowls of salsa and sour cream for each burrito.