Crispy potatoes and chorizo ​​breakfast burrito

These crunchy potato and chorizo ​​breakfast burritos are delicious and flavorful! Wrap the crunchy seasoned potatoes, fluffy scrambled eggs, cheddar jack cheese and chorizo ​​mixture in a soft flour tortilla and toast immediately until crispy. It produces 4 breakfast burritos.

If I’m making chorizo, you can bet on making crunchy potatoes to suit it. I don’t know why they go together well, but that’s just going to do it!

Cases and points, these vegan chorizo ​​and potato tacos, and now these breakfast burritos!

For the past few weeks, I have been making breakfast burritos on Sundays. Usually it’s just eggs, sausages, cheese, crunchy tater tots (so good!). But then I had the idea to make crispy potatoes with a chorizo ​​version. Needless to say, they were a hit! I made the ground chorizo ​​brown and fry with onion, red peppers and jalapeño. I then rolled it up with crunchy seasoned potatoes, cheddar jack cheese and fluffy scrambled eggs in a burrito-sized flour tortilla.

And they served them with all the tetoping. (Don’t worry, I linked most of them to the bottom of the post.)

To make these crispy potatoes and chorizo ​​breakfast burritos:

For potatoes:

Russet potatoes – or whatever you have on hand (but Russet is the best IMO) avocado oil, or extra light olive oil. Garlic Powder – Adds a sweeter and milder flavor than fresh garlic. Onion Powder – lends you an extra bold onion flavour. Paprika – lends you a colour and subtle flavour.

Chorizo ​​Mixture:

Avocado oil – or extra light olive oil. Chorizo ​​- Use bulk Mexico chorizo ​​(located in most grocery stores near pork). Yellow Onion – Adds a sweet, subtle onion flavor. Red peppers – add a pop of colour and a mild sweet flavour. Jalapeño – Adds a delicious spicy flavour. Remove the seeds and ribs to reduce heat.

For eggs:

Eggs – Use fresh or high quality store-bought eggs on a large farm. Butter – lends you a richness and flavour. Kosher salt – Enhance the flavor. Freshly ground black pepper – adds a distinctive bite and flavour.

For Burritos:

Large Burrito Size Tortilla – Flour Tortilla about 10 inches in diameter. Cheddar Jack Cheese – or use Monterrey Jack or Pepper Jack Cheese. Non-stick spray – Crispy the outside of your breakfast burrito.

Make potatoes:

Preheat the oven to 400°F (or 200°C).

Arrange large edged baking sheets with parchment paper. Add 1 pound of diced russet potatoes. Season with 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, 1 teaspoon, garlic powder, onion powder, and 1 paprika.

With perfectly clean hands, throw well to coat.

Spread on even layers and bake for 18-20 minutes.

Delete it and head out to the side.

Make a chorizo ​​mixture:

While the potatoes are in the oven in a 10-inch skillet, add 1 teaspoon of avocado oil and 1/2 pound of ground (bulk) Mexican chorizo.

Use a spatula to break down the chorizo ​​and cook until fully cooked deep golden brown and crisp. About 12 minutes.

Remove any fat that has accumulated in the pot and discard it. Next, add 1/2 of the medium yellow onion. Add 1/2 cup finely diced red peppers and one medium finely diced jalapeño.

Once soft, remove from the heat and place it sideways while you are making scrambled eggs.

Make scrambled eggs:

In a large bowl or liquid measuring cup, add 8 large eggs, cracked and cracked.

Using a whisk, beat the eggs until they are fully combined.

In a 10-inch skillet, add 2 tablespoons of butter and heat to medium-to-medium low.

Once it has melted, pour the beaten eggs.

Using a rubber spatula, grind the eggs from the bottom of the pot.

Repeat this frequently until the eggs are cooked. Season with pinch of salt and freshly ground black pepper. Next, remove the burner and set it aside.

Make a burrito:

Set up a burrito making station. Before you start, make sure you have finely minced cheese, scrambled eggs, potatoes and chorizo ​​mixture nearby. Set up a bread or griddle and preheat to medium/medium high temperatures.

Using one burrito at a time, heat the tortilla in the microwave for 20 seconds.

Next, top with 2 tablespoons of fine cheese, 1 spoonful of scrambled eggs, 1/4 of the chorizo ​​mixture, potatoes and 2 tablespoons of cheese.

Fold the sides and roll the burrito firmly.

Spray the preheated bread with non-stick spray and first place the seam side of the burrito down on the toast. When it turns golden, turn it brown on the second side. Remove with the remaining burrito and repeat.

It’s going to be so funny!

What to serve with a crispy potato and chorizo ​​breakfast burrito:

Do you like breakfast burritos? Here are a few more for you to try!

enjoy! And if you’re going to try this crunchy potato and chorizo ​​breakfast britos recipe, let me know! Take a photo and tag it on Twitter and Instagram!