Breakfast Fries Burrito Recipe

Prep potatoes

Cut potatoes into 1/4–1/2-inch fries. Rinse in cold water until water runs clear to remove excess starch; then pat completely dry with a clean towel.

Coat & season

In a large bowl toss the dried fries with cornstarch until lightly coated. Add smoked paprika, garlic powder, salt, pepper and 2 tablespoons vegetable oil; toss to coat evenly.

Cook fries (oven method)

Preheat oven to 425°F (220°C). Spread fries in a single layer on a parchment-lined baking sheet. Drizzle remaining 1 tablespoon oil over fries. Roast 20–30 minutes, turning once, until golden and crisp. For extra crispness, finish under broiler 1–2 minutes watching closely.

Cook fries (fryer/skillet alternative)

Heat 1/2" vegetable oil in a heavy skillet over medium-high heat. Fry fries in batches 4–6 minutes until golden and crisp. Drain on paper towels and toss with remaining seasoning if needed.

Cook meat

If using raw breakfast sausage or bacon, cook now: brown crumbled sausage in a skillet over medium heat until no pink remains (5–7 minutes) and drain excess fat; or cook bacon until crisp, then chop. Keep warm.

Scramble eggs

Whisk eggs with milk and a pinch of salt and pepper. Heat 1 tablespoon butter in a nonstick skillet over medium-low. Pour egg mixture and let set briefly, then gently stir with a spatula until soft, creamy curds form but eggs are still slightly moist, about 2–3 minutes. Remove from heat.

Finish fillings

Stir half the shredded cheddar and half the sliced green onion into the hot eggs so the cheese melts slightly. Keep sausage/bacon warm for assembly.

Mix sour cream with hot sauce (if using) to make a lightly spiced crema. Keep salsa and crema accessible for assembly.

Warm tortillas

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in a damp paper towel and microwave 20–30 seconds until pliable.

Build the burrito

Lay a warm tortilla on a flat surface. In the center place half of the fries (about 1/2 lb), half the scrambled eggs with cheese, half the cooked sausage/bacon, 2 tablespoons salsa/pico, a drizzle (about 1 tablespoon) of sour cream crema, a sprinkle of remaining cheddar and green onion, and cilantro if using. Squeeze a lime wedge over filling if desired.

Fold & finish

Fold the sides of the tortilla over the filling, then roll tightly from the bottom to form a burrito. For a crisp exterior, heat a skillet over medium and place seam-side down, pressing gently, and toast 1–2 minutes per side until golden.

Serve

Slice in half if desired and serve immediately with extra salsa and lime wedges.