Breakfast Burrito Recipe

Prep potatoes

Wash, peel if desired, and dice potatoes into roughly 1/2-inch cubes so they cook evenly (about 2 cups diced). Pat dry with a towel to remove excess moisture.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and let heat until shimmering.

Add the diced potatoes in a single layer (work in batches if needed). Cook without stirring for 3–4 minutes to let the bottoms brown, then stir or flip pieces to brown other sides, about 6–8 minutes total.

Add the diced onion to the skillet with the potatoes, reduce heat to medium, and continue to cook, stirring occasionally, until potatoes are tender and onions are translucent, another 5–7 minutes.

Season with 3/4 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika (if using). Taste and adjust seasoning. Remove from heat and keep warm in the skillet or transfer to a bowl.

Halve and pit the avocado. Scoop flesh into a bowl and mash with a fork until mostly smooth with a few lumps for texture.

Stir in 1 tablespoon lime juice, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 tablespoon chopped chives. Mix until combined and refrigerate briefly while you cook eggs if not using immediately.

Crack 4 large eggs into a bowl, add 2 tablespoons milk or cream, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until combined and slightly frothy.

Heat a nonstick skillet over medium-low heat and melt 1 tablespoon butter. Pour in the egg mixture.

Let eggs sit undisturbed for 10–15 seconds, then gently stir with a silicone spatula, scraping the pan bottom as eggs set to create soft curds. Continue cooking to desired doneness—remove from heat when slightly softer than you want (carryover will finish cooking), about 2–3 minutes total.

Taste and adjust seasoning if needed. Keep eggs warm.

Warm tortillas: heat a clean skillet over medium, brush each tortilla lightly with 1/2 teaspoon butter or oil, and warm 20–30 seconds per side until pliable and slightly toasted. Alternatively microwave tortillas covered with a damp paper towel for 20 seconds.

Lay a warm tortilla on a work surface. On the lower third of the tortilla, spread about 1/4 cup avocado mash.

Top the avocado with half of the potato hash (about 1 cup), followed by half of the scrambled eggs, then sprinkle 3/8 cup (about 6 tablespoons) shredded pepper jack cheese. Add about 2 tablespoons salsa verde and a pinch of chopped chives.

Fold the sides of the tortilla in, then roll tightly from the bottom up to form a burrito. Repeat for the second tortilla with remaining ingredients.

Optional — crisp the burrito: return skillet to medium heat, add a little butter or oil, and place burrito seam-side down. Cook 1–2 minutes per side until golden and slightly crisp, pressing gently.

Slice in half on the diagonal, serve immediately with extra salsa verde and chives on the side.