Breakfast Burrito Recipe

If using frozen shredded hash browns, thaw according to package instructions and squeeze out excess moisture with a clean kitchen towel. If using fresh grated potato, rinse under cold water, then squeeze out moisture thoroughly and pat dry.

Heat 1–2 tablespoons neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering.

Add the diced onion and cook 1–2 minutes until beginning to soften.

Add the shredded potatoes in an even layer, season with 1/2 tsp salt and 1/4 tsp black pepper. Press down gently with a spatula and cook undisturbed 4–6 minutes until the bottom is deeply golden brown and crispy.

Flip the hash browns in sections (or flip whole if possible) and cook another 4–6 minutes until the other side is golden and cooked through. Reduce heat if browns are coloring too quickly.

Transfer cooked hash browns to a plate lined with paper towel to drain. Keep warm.

If your protein is raw (sausage, bacon, chorizo, or raw chicken), cook it now: for sausage or chorizo, brown in a skillet over medium heat, breaking up as it cooks, about 6–8 minutes until cooked through. For bacon, fry until crisp then chop. For chicken, grill or pan-sear until internal temperature reaches 74°C (165°F) and chop. Drain any excess fat and keep warm.

If using pre-cooked or deli proteins, warm briefly in a skillet for 1–2 minutes or microwave until hot.

In a bowl, whisk together 4 large eggs, 30 ml milk, 1 tsp salt and 1/2 tsp black pepper until blended and slightly frothy.

Heat 1 tablespoon butter and 1 tablespoon oil in a clean nonstick skillet over medium-low heat until butter melts and foams.

Pour the egg mixture into the skillet. Let sit 10–15 seconds, then gently stir with a spatula forming soft curds. Continue cooking, folding the eggs every 10–15 seconds, until they are softly set but still moist, about 2–3 minutes. Remove from heat (they’ll continue to cook slightly).

Warm the tortillas: stack tortillas and wrap in a damp paper towel. Microwave 30–40 seconds until pliable, or warm individually in a dry skillet 20–30 seconds per side.

Lay a warm tortilla on a flat surface. In the center, layer about 3/4 cup (75 g) of cooked hash browns, 1/4 of the scrambled eggs, about 60–75 g of cooked protein, and 30 g (about 1/4 cup) shredded cheddar cheese. Add a sprinkle of chopped cilantro and 1–2 tablespoons salsa or hot sauce if using.

Fold the sides of the tortilla in, then roll tightly from the bottom to form a burrito. Repeat with remaining tortillas and fillings.

Optional - For a crisp exterior: heat a clean skillet over medium heat with 1 tsp oil or butter and place each burrito seam-side down. Cook 1–2 minutes per side until golden and sealed.

Cut burritos in half if desired and serve immediately with extra salsa, hot sauce, or sour cream on the side.