Pueblo Breakfast Burrito Recipe

parboil potatoes

Place diced potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil, then simmer 5 minutes until just tender but not falling apart. Drain and let steam-dry for 2 minutes.

cook vegetables

Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add diced onion and red bell pepper and cook 3–4 minutes until softened.

sear potatoes

Add remaining 1 tablespoon oil to the pan and add the drained potatoes. Spread into an even layer and cook without stirring for 3–4 minutes to form a crust. Stir and continue cooking 4–6 minutes until golden brown and crisped on most sides.

season and finish

Stir in minced garlic, smoked paprika, cumin, 1 tsp salt and 1/2 tsp black pepper. Cook 1–2 minutes more to bloom the spices. Taste and adjust seasoning. Sprinkle chopped parsley if using. Transfer hash to a bowl and keep warm.

brown sausage

In the same skillet over medium heat, add 1 tsp olive oil. Add sausage, breaking up with a spatula, and cook 6–8 minutes until no pink remains and edges are lightly browned. Drain any excess fat and keep sausage warm with the potato hash or in a low oven (200°F / 95°C).

scramble eggs

In a medium bowl whisk together 6 eggs, 3 tbsp whole milk, 3/4 tsp salt and 1/4 tsp black pepper until just combined. Heat 1 tbsp butter in a nonstick skillet over medium-low heat until foaming. Pour eggs in and let sit 10–15 seconds, then gently stir with a silicone spatula, forming soft curds. Cook until slightly set but still moist, 2–3 minutes. Remove from heat (eggs will finish cooking from residual heat). Keep warm.

warm tortillas and queso

Warm sundried tomato tortillas wrapped in foil in a 300°F (150°C) oven for 5–7 minutes or heat individually on a dry skillet 20–30 seconds per side. Keep queso blanco warm in a small saucepan over very low heat or in a double boiler, stirring occasionally to maintain smoothness.

assemble burritos

Lay one warmed tortilla flat. In the center place about 1/4 cup potato hash, 3 oz (about 3/4 cup loosely packed) cooked sausage, and 1/4 of the scrambled eggs (about 1.5 eggs). Spoon 2 tablespoons salsa over the filling, then drizzle about 3 tablespoons warm queso blanco. Sprinkle 1/2 tablespoon chopped cilantro. Fold sides in, then roll tightly from the bottom to form a burrito. Repeat for remaining tortillas and fillings.

finish (optional)

If desired, lightly toast assembled burritos seam-side down in a hot skillet 1–2 minutes per side to seal and crisp the tortilla. Serve immediately with extra salsa, queso on the side, and lime wedges.