These Crispy Potato and Chorizo Breakfast Burritos are delicious and flavorful! Crispy seasoned potatoes, fluffy scrambled eggs, cheddar jack cheese and a to-die-for chorizo mixture is wrapped in a soft flour tortilla and quickly pan toasted until crispy. Yields 4 breakfast burritos.
If I’m making chorizo, you can bet on me making crispy potatoes to go with it. I’m not sure why the two go so well together but it just does!
Case and point, these vegan chorizo and potato tacos and now these breakfast burritos!
The last few weeks, I’ve been making breakfast burritos on Sundays. Typically it’s just srambled eggs, sausage, cheese and crispy tater tots (SO GOOD!). But then I had an idea to make a crispy potato with chorizo version – needless to say, they were a hit! I browned up ground chorizo and sautéed it with onion, red bell pepper and jalapeño. Then I rolled it up with crispy seasoned potatoes, cheddar jack cheese and fluffy scrambled eggs in a burrito-size flour tortilla.
And then served them with allthetoppings. (Don’t worry, I’ve linked most of them towards the bottom of the post.)
To Make These Crispy Potato and Chorizo Breakfast Burritos You Will Need:
for the potatoes:
- russet potatoes – Or use whatever you have on hand (but russets are the best IMO)
- avocado oil – Or extra light olive oil.
- garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
- onion powder – Lends additional bold oniony flavor.
- paprika – Lends color and subtle flavor.
the chorizo mixture:
- avocado oil – Or extra light olive oil.
- chorizo – Use bulk Mexican chorizo (found in most grocery stores near the ground pork).
- yellow onion – Adds a sweet and subtle onion flavor.
- red bell pepper – Adds a pop of color and mild sweet flavor.
- jalapeño – Adds delicious spicy flavor. Remove the seeds and ribs for less heat.
for the eggs:
- eggs – Use large farm-fresh or quality store-bought eggs.
- butter – Lends richness and flavor.
- kosher salt – Enhances flavors.
- freshly ground black pepper – Adds distinct bite and flavor.
for the burritos:
- large burrito-size tortillas – Flour tortillas that are about 10-inches in diameter.
- cheddar jack cheese – Or use Monterrey jack or pepper jack cheese.
- nonstick spray – For crisping the outside of the breakfast burritos.
Make The Potatoes:
Preheat your oven to 400°F (or 200°C).
Line a large, rimmed baking sheet with parchment. Add 1 pound russet potatoes that have been diced. Season with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1 teaspoon each of garlic powder, onion powder and paprika.
With your impeccably clean hands, toss well to coat.
Spread in an even layer and bake for 18 to 20 minutes.
Remove and set off to the side.
Make The Chorizo Mixture:
While the potatoes are in the oven, in a 10-inch skillet, add 1 teaspoon avocado oil and 1/2 pound ground (bulk) Mexican chorizo.
Use a spatula to break up the chorizo and cook until fully cooked, deeply golden brown and crispy. About 12 minutes.
Drain and discard any fat that has accumulated in the pan. Then add in 1/2 a medium yellow onion – finely diced, 1/2 cup finely diced red bell pepper and 1 medium finely diced jalapeño – remove the seeds and ribs for less heat.
Once softened, remove off of the heat and set off to the side while you make the scrambled eggs.
Make The Scrambled Eggs:
In a large bowl, or liquid measuring cup, crack and add in 8 large eggs.
Use a whisk to beat the eggs until thoroughly combined.
To a 10-inch skillet, add 2 tablespoons butter and heat over medium to medium-low.
Once melted, pour in the beaten eggs.
Use a rubber spatula to scrape the eggs away from the bottom of the pan.
Repeat this often until the eggs are cooked through. Season with a pinch of salt and some freshly ground black pepper. Then remove off of the burner and set aside.
Build Your Burritos:
Set up your burritos making station. Make sure you have the shredded cheese, scrambled eggs, potatoes and chorizo mixture nearby before beginning. Have a pan or griddle set up and preheated to medium/ medium-high heat.
Working with one burrito at a time, warm a tortilla in the microwave for 20 seconds.
Then top with 2 tablespoons shredded cheese, then a few generous spoonfuls of scrambled eggs, 1/4 of the chorizo mixture, some potatoes and another 2 tablespoons cheese.
Fold in the sides and tightly roll the burrito.
Spray the preheated pan with nonstick spray and place the burrito seam-side facing down first to toast. Once golden, flip to brown on the second side. Remove and repeat with the remaining burritos.
So freaking good!
What To Serve With Crispy Potato and Chorizo Breakfast Burritos:
- guacamole
- hot sauce
- pico de gallo
- salsa
- sour cream
Love Breakfast Burritos? Here are a few more for you to try!
Enjoy! And if you give this Crispy Potato and Chorizo Breakfast Burritos recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Crispy Potato and Chorizo Breakfast Burritos
Ingredients
FOR THE POTATOES:
- 16 ounces russet potatoes, diced
- 1 tablespoon avocado oil, or extra light olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
FOR THE CHORIZO:
- 2 teaspoon avocado oil, or extra light olive oil
- 1/2 pound bulk chorizo
- 1/2 yellow onion, diced small
- 1/2 cup red bell pepper, diced small
- 1 medium jalapeño, finely diced, seeds and ribs removed for less heat
FOR THE EGGS:
- 8 large eggs, beaten
- 2 tablespoons butter
- 1 pinch kosher salt
- freshly ground black pepper
FOR THE BURRITOS:
- 4 large burrito-size tortillas
- 1 cup cheddar jack cheese, shredded
- nonstick spray, ghee oil or avocado oil
Instructions
MAKE THE POTATOES:
- Preheat your oven to 400°F (or 200°C).Line a large, rimmed baking sheet with parchment. Add the diced russet potatoes and season with kosher salt, freshly ground black pepper, garlic powder, onion powder and paprika. With your impeccably clean hands, toss well to coat.Spread in an even layer and bake for 18 to 20 minutes. Remove and set aside.
MAKE THE CHORIZO MIXTURE:
- While the potatoes are in the oven, in a 10-inch skillet, add avocado oil and chorizo. Use a spatula to break up the chorizo and cook until fully cooked, deeply golden brown and crispy. About 12 minutes.
- Drain and discard any fat that has accumulated in the pan. Then add in the diced yellow onion, red bell pepper and jalapeño.Once softened, remove off of the heat and set off to the side while you make the scrambled eggs.
MAKE THE SCRAMBLED EGGS:
- In a large bowl or liquid measuring cup, crack and add in the eggs. Use a whisk to whip the eggs until thoroughly combined.
- To a 10-inch skillet, add the butter and heat over medium to medium-low. Once melted, pour in the beaten eggs. Use a rubber spatula to scrape the eggs away from the bottom of the pan. Repeat this often until the eggs are cooked through. Season with kosher salt and freshly ground black pepper, then remove off of the burner and set aside.
BUILD YOUR BURRITOS:
- Set up your burritos making station. Make sure you have the shredded cheese, scrambled eggs, potatoes and chorizo mixture nearby before beginning. Have a pan or griddle set up and preheated to medium/ medium-high heat.Working with one burrito at a time, warm a tortilla in the microwave for 20 seconds.
- Then top with 2 tablespoons shredded cheese, a few generous spoonfuls of scrambled eggs, 1/4 of the chorizo mixture, potatoes and another 2 tablespoons cheese.
- Fold in the sides and tightly roll the burrito. Spray the preheated pan with nonstick spray and place the burrito seam-side facing down first to toast. Once golden, flip to brown on the second side. Remove and repeat with the remaining burritos.
Notes
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