On the west coast, I learned that it was breakfast burritos only; no more breakfast sandwiches. While I have to admit, I need breakfast sandwiches in my life, when you're really hungry, nothing compares to a southwest potato breakfast burrito.
It is the most filling breakfast that I make and it's perfect for a post-workout meal, a hangover mender, or a late-night snack. When I lived in Vegas, I would occasionally walk from my office to this hole-in-the-wall taco place and they would make me a breakfast burrito the size of my arm.
There was an assortment of different breakfast burrito haunts that I frequented while living on the other side of the country but for some reason, potatoes with peppers and onions for breakfast always called my name. Although, at this one particular place, they would serve tacos de lengua some days and they really got me hooked.
How to Make the Crispy Potatoes
My favorite way to cook crispy-on-the-outside but soft-on-the inside-potatoes is two-fold. First, I chop them and then parcook them in boiling water for about 8-10 minutes. While they are cooking, I preheat the oven to 425° and place a pan with a thin layer of oil already on it.
Strain the potatoes and then add olive oil, and season with your favorite seasonings. For breakfast burritos, I use paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Combine it all and then pour the potatoes onto the preheated pan and roast in the oven for 15 to 20 minutes. When you drop the potatoes onto the pan, they sizzle and you'll see why it makes them so crispy.
This method always makes sure the potatoes are soft enough for a burrito and crispy enough to have a great taste and texture. A good breakfast potato is the key to the southwest potato breakfast burrito.
Everyone has a preference for how they cook their bacon. Personally, I don't care. I'll eat any bacon. Burnt, floppy, crunchy, whatever. I pan fry my bacon, placing the bacon on the cold pan and heating up the pan to medium heat. This is my preference mainly because it's how I've always done it.
People swear by the oven method on parchment paper. I just hate cleaning a big greasy pan after it's covered in oil. I find it so much easier to put the grease into a can and get rid of it that way. Cook the bacon however you please.
Peppers and Onions
Cook the peppers and onions in the same pan that the bacon was cooked. Leave some of the bacon grease, and toss in the peppers and onions while the pan is heated to medium-high heat. Season with salt and pepper. The same pan will give the peppers and onions a nice char. Cook for 8-10 minutes, stirring often.
Scrambling the Eggs
Scrambling the eggs is another one of those controversial things that everyone does differently. I subscribe to the Gordon Ramsay Method. Scramble and cook them low and slow and then add something at the end to slow down the cooking process. I usually use sour cream or ricotta cheese. Remove the eggs while they are still slightly runny. Salt and pepper to taste at the end.
The easy cheat code to soft scrambled eggs is just to cook them with 2 slices of American cheese. Works every time. The southwest potato breakfast burrito works best with really soft eggs. The eggs meld into every nook and cranny and bring all of the ingredients together.
I made a really quick chipotle sauce with equal parts sour cream and mayonnaise. In a food processor add ¼ cup mayo, ¼ cup sour cream, and 1 chipotle pepper in adobo sauce. Spritz with lime and process. This is such a quick sauce and is perfect for this burrito.
Wrapping the Southwest Burrito
This is always the hardest part for people. It isn't easy to wrap a burrito especially when you add a lot of fix-ins. The problem is we never know we added too many ingredients to the burrito until it is too late. Think about when you get a new employee wrapping your burrito at Chipotle. They make a huge mess. But there is a way to fix this.
I always rip my tortilla. Now, I use only flour tortillas for my burritos because they are very forgiving. I'm aware that won't work for everyone but it does for me. Wrap the burrito as tightly as you can, while it is placed on a sheet of aluminum foil. Don't worry if it rips. Then hold it down and quickly wrap it tightly with aluminum foil.
Put a frying pan on the stove and bring it to medium-high heat and cook each side of the burrito for 1-2 minutes. The rips in the burritos will almost melt together, solving the issue. The burrito will come out perfectly.
Cut right through the aluminum foil and slowly unwrap the aluminum foil as you eat (if you really ripped it up good). But otherwise, you should be able to completely unwrap it and enjoy it as most of the tears in the tortilla should have cooked back together.
Can I make these ahead of time?
Yes and no. You'll have to switch up some ingredients. You can freeze these if you want them for meal prep. Just don't add sauce or avocado if you plan on freezing them. Wrap them in aluminum foil and place them in an airtight bag. You can even cut them in half and wrap them to make it a lighter breakfast for on-the-go.
The southwest potato breakfast burrito will stay fresh in the fridge for 2 days. I would omit avocado and sauce for the best taste when reheating. You can microwave or warm it up on the pan.
Please leave a comment or a review of this burrito if you try it! It really goes a long way to see people eating our food! Share with us on Instagram @vindelgiudice.
Southwest Potato Breakfast Burrito
- 2 potatos, washed
- ½ lb bacon
- 4 eggs
- 1 green pepper, sliced thin
- ½ onion, sliced thin
- 2 tortillas
- 1 cup shredded cheddar cheese
- ½ avocado
- ¼ cup southwest sauce
- 4 tablespoon vegetable oil
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ tablespoon paprika
- ½ teaspoon cayenne pepper
- Preheat the oven to 425°. Place a pan with a thin layer of vegetable oil spread across the pan. Boil a pot of salted water. Chop potatoes into 1-inch chunks. Add the potatoes to the pot and boil for 8-10 minutes or until they can be pierced easily.
- Strain the potatoes and add them back to a bowl. Add two tablespoon of vegetable oil and season with chili powder, garlic powder, onion powder, salt, pepper, and cayenne pepper. Spread out on preheated pan and roast in the oven for 15 minutes.
- Cook bacon until crispy, whatever your preferred method is. In a pan on medium-high heat, add 2 tablespoon vegetable oil, peppers, and onions. Fry for 8 minutes stirring often until they are softened and charred on the edges. Season with salt and pepper.
- Scramble 4 eggs in the same pan you cooked the peppers and onions. Lower the temperature and cook slowly to increase the creaminess of the eggs, stirring continuously until the eggs are cooked. Add salt and pepper to taste.
- Place a flour tortilla on top of aluminum foil. Layer with cheese, potatoes, eggs, bacon, peppers and onions, avocado, and southwest sauce. Wrap the burrito. Don't worry too much if it rips. Just stuff it as best you can and then wrap it with aluminum foil. Place back on a hot frying pan and leave it on each side on medium-high heat for 1-2 minutes. Remove and serve