|Egg and Potato Breakfast Burrito|
Thanksgiving is over which means the turkey is close to being gone. We’ve had turkey sandwiches with cranberry sauce, turkey enchiladas, turkey and tamale stuffing with red chile sauce and fried eggs and I think we still have turkey soup and turkey salad to go. Not bad for the poor maligned turkey who I am very thankful for. I never understand people who don’t like leftovers. We LOVE leftovers. I mean- look at all you can do with them. And then you don’t really have to worry about cooking because you already have. JEEZ. Bring me your leftovers. I will take them.
But not tonight. Tonight I am making breakfast burritos. Yeah, I know it is dinner time but we often eat breakfast for dinner. At least once a week. You do that, don’t you? If not you’re missing out. I SWEAR! I love breakfast and this way I don’t have to get up early to make it. So back to tonight. The turkey needed a break and I did, too. And I wanted something comforting, something yummy, something that would hit the spot. Well, potatoes always hit my spot and then they settle in all my spots-but that my friends is another story. Now, my breakfast burritos always have potatoes. I don’t want beans for breakfast though my husband would take them any time. And potatoes is what these burritos are built on.
|Potatoes, Onions and Peppers|
You can make your own hashbrowns or you can use frozen potatoes-shredded or cubed. I guess you could even use SIMPLY POTATOES which are in the refrigerated case next to the eggs. Very handy. Remember this is not supposed to be gourmet. These are comfort food. Quick and delish. They are great to wrap individually and microwave the next day to take in the car on your way to the slopes. (After heating double wrap in foil and they will stay hot for awhile.)While you are sitting in traffic nothing tastes better. If you are a thoughtful mother you would even send your kids to school with these. Or make them ahead in bulk and they are great to pull out for snacks, because you can get snack size tortillas!
|Only had a yellow pepper!|
Breakfast Burritos (for 4) Double if you want, which you should.
4 c potatoes – shredded or cubed
½ c onion (you could even use some green onion)
1 pepper diced
1 c cheese – cheddar or jalapeno
1/2c chopped ham if you like it (I like veggie but my husband likes ham) You could also use chorizo or bacon but ham is precooked which makes this easy!
4 eggs beaten
1/3 c salsa (your favorite flavor)
Green chilies if you want
Cilantro – chopped for garnish and mixed in
4 large flour tortillas
Fry potatoes in 2T oil until almost done. Stir in onions and peppers. Fry until potatoes are golden. Season with salt and pepper. Add ham (if using) and eggs. Scramble until set. Stir in cheese until melted. Add salsa for flavor and moisture. Stir in cilantro. Check to see if you need more salt and pepper.
|Adding eggs and ham to potato mixture|
Take your tortillas and take a large spoonful of the egg/potato mixture and place a line along bottom third of tortilla. Fold up bottom and fold in sides and roll up like an eggroll.
|Ready to roll|
Top with salsas or chile of your choice. Garnish with green onions, cilantro and sour cream if you like. However they can be eaten plain and are still delish. Add a piece of fruit and you have got yourself a meal.
|Don’t you just want one right now?|