Greenwoods Burrito Recipe

Par-cook potatoes

Place diced potatoes in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain well and pat dry with a clean towel.

Cook bacon

While potatoes cook, heat a large skillet over medium heat. Add bacon pieces in a single layer and cook, stirring occasionally, until browned and crisp, about 8–10 minutes. Use a slotted spoon to transfer bacon to a plate lined with paper towel, reserving 1 tablespoon bacon fat in the skillet (discard extra or save for another use).

Crisp potatoes and soften onion

To the skillet with reserved bacon fat, add vegetable oil and butter and heat over medium-high. Add the drained, dried potatoes in a single layer and let sear without moving for 2–3 minutes to develop a crust. Stir and continue to cook, adding the diced onion after the first turn. Cook 6–8 minutes total until potatoes are golden and onion is softened. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. If potatoes brown too quickly, reduce heat to medium.

Combine bacon and potatoes

Return the crisped bacon to the skillet with potatoes and onions. Stir to combine and remove skillet from heat while you prepare the eggs.

Make scrambled eggs

In a medium bowl, crack the eggs and add the milk, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper. Whisk until blended and slightly frothy. Wipe the skillet clean if needed and add 1 tablespoon butter over medium-low heat. Pour eggs into the skillet and cook slowly, stirring gently and frequently with a spatula, until just set but still moist, about 3–4 minutes. Remove from heat.

Mix filling

Fold the scrambled eggs into the potato-bacon mixture. Stir in grated cheddar and sliced chives, letting residual heat melt the cheese. Taste and adjust seasoning if needed.

Warm tortillas

Warm the flour tortillas one at a time in a dry skillet over medium heat for about 15–20 seconds per side, or wrap in a damp towel and microwave 20–30 seconds until pliable.

Assemble burritos

Lay a warm tortilla flat. Spoon about 1 heaping cup of the filling down the center of each tortilla (adjust to preference). Add a tablespoon of sour cream and 2 tablespoons salsa or pico de gallo if using. Fold the bottom edge up over the filling, fold the sides in, and roll tightly to seal.

Finish (optional crisping)

If you prefer a grilled exterior, heat a clean skillet or griddle over medium heat with a little butter or oil. Place burrito seam-side down and toast 1–2 minutes per side until golden and sealed.

Serve

Slice in half if desired and serve immediately with extra salsa, sour cream, and hot sauce to taste.