Burritos No. 4 Recipe

Cook the sausage

Heat a large nonstick or cast-iron skillet over medium heat. If using sausage links, remove casings and crumble; if using bulk sausage, crumble directly into the skillet. Cook, breaking up with a spatula, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer the cooked sausage to a bowl and leave drippings in the pan.

Fry the potatoes

Add 1 tablespoon vegetable oil and 1 tablespoon butter to the same skillet with the sausage drippings and heat over medium-high. Add the diced potatoes in an even layer, season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally and pressing down with a spatula, until golden and tender, 10–12 minutes. If potatoes begin to stick, add 1–2 tablespoons water and cover for 2–3 minutes to steam, then uncover and continue to brown. When cooked, return the sausage to the pan, stir to combine, and keep warm over low heat while scrambling the eggs.

Scramble the eggs

In a medium bowl whisk together 6 eggs, 3 tablespoons milk, and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper until just combined. Wipe a clean nonstick skillet with a little butter and heat over medium-low. Pour in the egg mixture and cook gently, stirring frequently with a rubber spatula, until soft curds form and eggs are just set but still moist, 3–4 minutes. Remove from heat.

Combine filling

Fold the scrambled eggs into the sausage-and-potato mixture in the skillet, mixing until evenly distributed and warmed through. Taste and adjust seasoning if needed. Stir in half of the shredded cheddar (about 1/2 cup) so it melts into the filling. Remove from heat.

Stir the remaining 1/2 cup shredded cheddar into a small bowl. Reserve the chopped chives/green onions for sprinkling over finished burritos or mixing into the filling if desired.

Warm the tortillas: Heat a dry skillet over medium-high and warm each tortilla 20–30 seconds per side until pliable, or wrap stacked tortillas in a damp towel and microwave 20–30 seconds.

Assemble the burritos: Lay a warm tortilla on a work surface. Spoon about 1/4 of the sausage-potato-egg filling down the center of the tortilla (about 1 to 1 1/4 cups). Sprinkle with about 1/4 cup of the reserved shredded cheddar and 1/2 tablespoon chopped chives if using. Add a tablespoon of sour cream and a tablespoon of salsa or hot sauce if desired.

Fold and roll: Fold the bottom edge up over the filling, fold both sides in, and roll tightly away from you to form a burrito. Repeat with the remaining tortillas and filling.

Crisp the burritos (optional): For a lightly crisp exterior, wipe the skillet clean, add 1 teaspoon oil, and heat over medium. Place seam-side down and cook 1–2 minutes per side until golden and sealed.

Serve: Slice each burrito in half on the diagonal or serve whole. Offer extra salsa, sour cream, and hot sauce on the side.