Breakfast Burrito Ala Idaho
Start your morning right with the hearty and flavorful "Breakfast Burrito Ala Idaho," a satisfying twist on a breakfast classic that highlights the crispy perfection of freshly grated Idaho potatoes. This recipe combines golden hash browns, creamy scrambled eggs, smoky bacon, and gooey cheddar cheese, all wrapped in a warm, soft flour tortilla. A touch of salsa and a sprinkle of green onions add a burst of fresh, zesty flavor, making this burrito an irresistible blend of textures and tastes. Perfect for busy mornings or leisurely brunches, these burritos are easy to prepare and can even be wrapped up for a convenient, on-the-go meal. With just 20 minutes of prep time, this crowd-pleasing recipe is a delicious way to enjoy the comforting flavors of breakfast with the versatility of portable handheld food.
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Recipe Information
Ingredients
- 2 medium Idaho potatoes
- 4 large eggs
- 2 tablespoons milk
- 6 bacon strips
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- 2 tablespoons unsalted butter
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons vegetable oil
- 0.5 cup salsa
- 0.25 cup chopped green onions
Instructions
Peel and grate the Idaho potatoes using the large holes of a box grater. Rinse the grated potatoes in cold water to remove excess starch, then pat them dry with a clean kitchen towel.
In a large skillet, heat the vegetable oil over medium-high heat. Add the grated potatoes in an even layer, pressing them down with a spatula. Cook for 4-5 minutes on each side until golden brown and crispy. Season with salt and pepper. Remove from the skillet and set aside.
In a separate pan, cook the bacon over medium heat until crispy. Remove the bacon and place it on a plate lined with paper towels. Once cool, break the bacon into pieces.
In a bowl, whisk together the eggs, milk, a pinch of salt, and black pepper. Melt the butter in a nonstick skillet over medium heat. Add the egg mixture and gently scramble until just set. Remove from heat.
Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable.
To assemble each breakfast burrito, place a portion of the crispy hash browns in the center of a tortilla. Top with scrambled eggs, bacon pieces, shredded cheddar cheese, a spoonful of salsa, and a sprinkle of chopped green onions.
Fold the sides of the tortilla in and roll it up tightly to form a burrito.
Serve immediately, or wrap in foil for an on-the-go breakfast!
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 1370 mg | 60% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 3.7 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 325 mg | 25% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 647 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
