Hash Brown Breakfast Burrito (Print version)
A hearty breakfast burrito with a crisp hash brown tucked inside with eggs, sausage, cheese, and salsa.
# Ingredients:
For the hash browns
01 -
4 frozen hash brown patties, about 2.25 oz (64 g) each
02 -
1 tablespoon neutral oil, if pan-frying
For the filling
03 -
8 oz (225 g) breakfast sausage
04 -
6 large eggs
05 -
2 tablespoons milk
06 -
1/4 teaspoon kosher salt
07 -
1/4 teaspoon black pepper
08 -
1 tablespoon butter
09 -
1 cup (115 g) shredded cheddar cheese
10 -
1/4 cup salsa, drained if watery
11 -
2 green onions, thinly sliced
For assembly
12 -
4 large burrito-size flour tortillas, 10 inches
13 -
Hot sauce or extra salsa, for serving
# Instructions:
01 -
Cook the hash brown patties according to package directions until deep golden and crisp. For extra crunch, air fry at 400°F for 10-12 minutes or pan-fry in a little oil for 4-5 minutes per side.
02 -
Brown the sausage in a large skillet over medium heat, breaking it into small pieces, until cooked through, 6-8 minutes. Transfer to a plate and wipe out excess grease.
03 -
Whisk the eggs, milk, salt, and pepper. Melt the butter in the skillet over medium-low heat, add the eggs, and stir gently until just set and still glossy, 2-3 minutes.
04 -
Warm each tortilla in a dry skillet for 10-15 seconds per side until flexible.
05 -
Sprinkle cheese in the center of each tortilla. Add scrambled eggs, sausage, one crisp hash brown patty, a spoonful of salsa, and green onions.
06 -
Fold in the sides and roll each burrito tightly. Place seam-side down in a dry skillet over medium heat and toast 1-2 minutes per side until lightly golden.
# Good to know:
01 -
Best served right after toasting while the hash brown is still crisp.
02 -
Drain watery salsa before adding it to keep the tortilla from getting soggy.
03 -
Cool fillings before wrapping if making the burritos ahead.