Fredo's Breakfast Burrito Recipe
Two scrambled eggs, bacon-scallion infused rosti potatoes, pepper jack cheese, fajita veggies, and chipotle mayo all wrapped up in a large tortilla. Served with hand chopped pineapple-peppadew salsa and sour cream.
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Ingredients
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Burrito Filling
Salsa
Serving
Method
Burrito Filling Preparation
- 1
- 2
Prepare the Rosti Potatoes
Peel the potatoes and grate them. Squeeze out excess moisture using a clean kitchen towel. In the same skillet, add the grated potatoes and cook until golden brown, about 8-10 minutes. Add chopped bacon and finely chopped scallions to the skillet and mix well. Cook for another 2-3 minutes.
- 3
- 4
Scramble the Eggs
In a bowl, whisk the eggs with a pinch of salt. In a non-stick skillet, scramble the eggs over medium heat until cooked through but still soft. Remove from heat.
- 5
Combine Fillings
In a large bowl, mix the sautéed fajita veggies, rosti potatoes with bacon and scallions, and scrambled eggs. Stir in the pepper jack cheese until melted.
Assembly
- 6
Wrap the Burrito
Lay the large tortilla flat on a plate. Spoon the filling mixture into the center of the tortilla. Drizzle chipotle mayo over the filling. Fold in the sides and roll the tortilla tightly to form a burrito.
Salsa Preparation
- 7
Prepare the Salsa
Chop the pineapple and peppadew peppers into small pieces and combine them in a bowl. Mix gently and set aside.
Serving
- 8
Serve the Burrito
Cut the burrito in half and serve with hand-chopped pineapple-peppadew salsa and a dollop of sour cream on the side.
