Bacon, Cheddar & Potato Burrito Recipe

Prep potatoes

Peel (optional) and wash the russet potatoes. Grate them on the coarse side of a box grater or pulse in a food processor until you have coarse shreds. Place shredded potatoes in a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as possible — this helps them crisp and not steam.

Par-cook and season potatoes

In a large nonstick or cast-iron skillet over medium-high heat, melt 1 tablespoon of the butter. Add the shredded potatoes in an even layer and press down with a spatula. Cook undisturbed for 4–5 minutes until the bottom is golden brown. Flip sections (or stir) and continue cooking another 3–4 minutes until mostly cooked through but not fully crisp. Season with 3/4 tsp salt and 1/2 tsp black pepper. Transfer potatoes to a plate and keep warm.

Cook bacon

If bacon isn't already cooked, in the same skillet cook the bacon over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate and chop into bite-sized pieces. Reserve 1 tablespoon bacon fat in the skillet (discard excess) to add flavor to the eggs if desired.

Make the scrambled eggs

In a medium bowl, whisk together the eggs, milk, remaining 1/4 tsp salt, and remaining 1/2 tsp black pepper until blended. Heat the skillet over medium-low and add remaining 1 tablespoon butter (or reserved bacon fat). Pour in the egg mixture and let it sit for 10–15 seconds, then gently stir with a spatula, pushing eggs from the edges toward the center. When eggs are mostly set but still slightly creamy (about 2–3 minutes), remove from heat. Stir in half (3/4 cup) of the shredded cheddar, and the sliced scallions. Fold in the cooked potatoes and chopped bacon, mixing gently so the filling is even.

Adjust seasoning

Taste a small bite and adjust salt and pepper if needed. Keep the filling warm while you warm tortillas.

Warm the tortillas: Heat a clean dry skillet over medium-high heat. Briefly warm each flour tortilla for 10–15 seconds per side until pliable and lightly toasted. Alternatively microwave tortillas stacked with a damp paper towel for 20–25 seconds.

Assemble burritos: Lay one warm tortilla on a work surface. Spoon about 1/4 of the filling (roughly 1 to 1 1/4 cups) down the center of the tortilla, slightly offset toward you. Sprinkle the remaining 3/4 cup shredded cheddar evenly over the filling. If desired, add a drizzle of hot sauce.

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

Optional toast: Heat 1/2 tablespoon unsalted butter in the skillet over medium heat. Place assembled burritos seam-side down and toast for 1–2 minutes per side until golden and the cheese inside is melted. Press gently with a spatula.

Serve: Slice burritos in half if desired and serve hot. Provide extra hot sauce or salsa at the table.