Breakfast Burrito with Hash Browns: My Easy Recipe! (Print Version)

Breakfast Burrito with Hash Browns: Get my easy recipe for crispy potatoes, fluffy eggs, and all your favorite fillings. Perfect for a satisfying meal!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-friendly

# Ingredients:

→ Base Ingredients

01 - 2 large Russet potatoes, peeled and grated
02 - 6 large eggs
03 - 4 large flour tortillas (burrito size)

→ Savory Fillings

04 - 1/2 lb breakfast sausage (or bacon, cooked and crumbled)
05 - 1/2 cup shredded cheddar cheese
06 - 1/2 small onion, finely diced
07 - 1/2 bell pepper (any color), finely diced

→ Flavor Boosters & Essentials

08 - 2 tbsp olive oil (or butter), plus more for searing
09 - Salt, to taste
10 - Black pepper, to taste
11 - Splash of milk (optional, for eggs)

→ Garnish & Optional Extras

12 - Hot sauce, for serving
13 - Salsa, for serving
14 - 1/2 avocado, sliced or mashed
15 - Fresh cilantro, chopped (optional)

# Instructions:

01 - First things first, let's tackle those potatoes for your Breakfast Burrito with Hash Browns. Grate your peeled Russet potatoes, then, and this is critical, squeeze out as much moisture as humanly possible! I usually wrap them in a clean kitchen towel and wring it out like my life depends on it. Heat a good amount of olive oil or butter in a large non-stick skillet over medium-high heat. Add your shredded potatoes in a single layer, pressing them down gently. Don't touch them for about 5-7 minutes until they’re golden brown and crispy on the bottom. This is where I always want to peek too early, but resist! Season with salt and pepper. Flip and cook for another 5-7 minutes. You want them crunchy, honestly, that's the secret sauce!
02 - While your hash browns are doing their thing (maybe in a separate pan if you have two, total game-changer), cook your breakfast sausage in another skillet over medium heat, breaking it up as it browns. Drain any excess grease – trust me on this, a greasy burrito is no fun. Add your diced onion and bell pepper to the same pan (or a clean one if you drained a lot of fat) and sauté until they're softened, about 5-7 minutes. They should still have a little bite, that's what I go for. I once overcooked them until they were mush, and it just wasn't the same vibrant texture I love.
03 - In a bowl, whisk your eggs with a splash of milk (optional, but I think it makes them extra fluffy!) and season with salt and pepper. Heat a little more olive oil or butter in a clean skillet over medium-low heat. Pour in the egg mixture and let it set for a minute, then gently push the cooked edges towards the center, letting the uncooked egg flow underneath. Keep doing this until the eggs are just set but still a little moist – they'll continue to cook once off the heat. This is where you don't want to overdo it; dry eggs are a no-go for a glorious Breakfast Burrito with Hash Browns, honestly. I've ruined many a batch by getting distracted!
04 - This step is often overlooked, but it's crucial for a pliable, easy-to-wrap burrito. Warm your tortillas one by one in a dry skillet over medium heat for about 15-20 seconds per side, just until they're soft and flexible. You can also microwave them briefly wrapped in a damp paper towel. I once tried to wrap a cold tortilla, and it cracked on me, spilling all the delicious fillings. Oops! A warm tortilla smells so inviting, too, a little bit like fresh bread.
05 - Now for the fun part: assembly! Lay a warm tortilla flat. Start with a layer of shredded cheese (because who doesn't love cheese?), then add a generous spoonful of your crispy hash browns. Next, pile on some scrambled eggs, followed by the cooked sausage and veggie mixture. Don't overfill it, though I always try to. That's my biggest kitchen chaos moment – thinking I can fit *just one more thing*! Add a drizzle of hot sauce or salsa if you like. This is where you can really make your Breakfast Burrito with Hash Browns your own!
06 - Once your burritos are wrapped up tight (fold in the sides, then roll from the bottom up), you can give them a quick sear in a clean, lightly oiled skillet over medium heat. Cook for 1-2 minutes per side, just until they're golden brown and the cheese inside is perfectly melted. This step makes the tortilla slightly crispy, and it honestly takes your Breakfast Burrito with Hash Browns to the next level. It smells amazing when it's searing, a mix of toasted tortilla and all those savory fillings. Serve immediately and enjoy your masterpiece!

# Notes:

01 - For truly crispy hash browns, don't overcrowd the pan. Cook them in batches if you have to, and resist the urge to flip too early!
02 - These burritos freeze beautifully! Wrap them tightly in foil and then plastic wrap, and they'll keep for a month. Just reheat in the oven or air fryer for best results, not the microwave if you want crispy.
03 - No breakfast sausage? Ground beef or even black beans spiced up work surprisingly well for a different twist. I tried black beans once and it worked... kinda, needed more seasoning.
04 - A dollop of sour cream or a sprinkle of fresh cilantro right before serving takes this Breakfast Burrito with Hash Browns from good to "oh my goodness, I need another!"

# Equipment Needed:

01 - Large non-stick skillet
02 - mixing bowls
03 - grater
04 - spatula

# Nutrition (Per Serving):

Calories: 550 Calories
Total Fat: 30g
Total Carbohydrate: 50g
Protein: 25g

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