A New Mexico inspired Hatch Green Chili Breakfast Burrito with Potatoes, fluffy scrambled eggs and bacon. Smothered with Hatch Green Chili with Pork, these breakfast burritos are breakfast burritos championed.
Looking for more fun recipes using Green Chile Peppers? Don’t miss one of our favorites for Baked Chicken Cutlets, stuffed with Hatch green chiles and cheese, it’s a crowd pleaser and its so easy.
Looking for the best breakfast burrito ever? Why not skip the hand held versions and opt for this knife-and-fork Hatch Chili smothered version. A perfect Southwestern breakfast burrito. Perfectly cheesy and beautifully smothered.
I recently started following New Mexico Magazine on Facebook. I was led to their recent article featuring Breakfast Burritos, Championed. You should head over and take a look.
It’s in-depth analysis of the anatomy of a classic breakfast burrito, beginning with what kind of tortilla to purchase, and also includes restaurants in New Mexico serving up the best burritos. They also feature a recipe and more recipes, one for a red chile sauce that I must try soon.
But what caught my eye was their combination for the ingredients to stuff into a flour tortilla for a the best smothered breakfast burrito. Most breakfast burritos mentioned in this article were breakfast burritos with potatoes. Sounded perfect to me, and I believe it is.
Now this is what I call a traditional New Mexican Breakfast Burrito.
What I liked most was the final trip to the oven to melt the cheese. This meant that there wasn’t a rush to have all the ingredients ready at exactly the same time. The oven keeps everything would nice and toasty.
A breakfast burrito with potatoes? What’s not to love. Let’s take a look.
Ingredients You’ll Need
- Potatoes: Use red skinned or Yukon Gold potatoes. You won’t have to peel them, making this recipe easier.
- Flour Tortillas: 8 – 10 inch, depending on what size you want the burrito.
- Onion: Yellow, sweet or white.
- Green Chili, or Green Chile: Smother this burrito with left over and warmed Hatch Green Chili, or Green Chile Sauce. The Green Chili is a recipe that includes pork and the Green Chile Sauce is pure green chile bliss and thicker than the chili.
- Eggs: It wouldn’t be a breakfast burrito without eggs.
- Bacon: Chopped and cooked.
- Cheese: We like cheddar for these breakfast burritos, simply because of it’s bright color and appearance once it’s melted on top of the burrito. Use any good melting cheese, Monterey Jack, Pepper Jack or Muenster.
- Neutral Oil will be used to fry the potatoes. Canola or vegetable oil work well here.
- Seasonings: Salt. Southwest Spice Blend (optional) or use New Mexico Red Chile Powder for more heat.
Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.
How to Make a Green Chili Breakfast Burrito
- Step 1: Fry bacon pieces in a skillet until crispy. Drain grease, remove bacon to a plate and set aside.
- Step 2: Chop potatoes in small chunks. I like to par-boil them for a few minutes so they’ll fry quicker.
- Step 3: Season and rry potatoes in oil until getting crispy on the edges.
- Step 4: Use a potato masher to mash a few of the potatoes.
- Step 5: In a bowl, use a fork to beat eggs until just bubbly.
- Step 6: Pour eggs over potatoes .
- Step 7: Scrape the potato egg mixture up and down another couple of times to distribute. Don’t overcook the eggs. Cook just until they still look wet.
- Step 8: Spoon a heaping cup of potato egg mixture onto a warmed tortilla. Top with a hand full of cooked bacon bits. Roll up into a loose cylinder and place burrito seam side down on a heatproof plate.
- Step 9: Spoon 1⁄2 – 1 cup of warm Hatch Green Chili or Hatch Green Chile Sauce over burrito.
- Step 10: Sprinkle each burrito with lots of grated cheese. Bake at 350 degrees until cheese is bubbly. Serve immediately.
Potatoes for breakfast burrito? I highly recommend using Yukon Gold or Red Skinned Potatoes. When in season, Purple Potatoes will also work. Why? These varieties are less starchy than a Russet Potato. That means they’ll hold up better when par-boiled and fried. They’ll remain a bit firmer than a russet, which may collapse under these cooking conditions. Save those russets for light and fluffy Baked Potatoes. Also, these lower starched potatoes don’t need to be peeled. Their skins are thin and very pleasant in texture and edible. No peeling means an easier recipe.
What To Serve With It
- I like to serve breakfast burritos with a side of Cowboy Beans. It reminds me of how the restaurant in Santa Fe served me my first Green Chili Breakfast Burrito.
- A few slices of Avocado is always welcome. As is a bowl of seasonal fresh fruit.
Make Ahead Breakfast Burritos
This can be considered a lengthy process for an early morning breakfast. Here are some make ahead tips.
- Chop the potatoes the night before. Boil them in water until they reach the par-boiled stage. Depending on how large you cut the potatoes, this should only take about 7 minutes.
- Drain the potatoes, pat them dry and store them in a sealed container in the fridge overnight.
- The next morning, it will take half the time to fry them for the breakfast burritos.
- You can also fry the bacon the night before. Again, store it in the fridge and when you’re ready to build that breakfast burrito. As it sits at room temperature while you’re frying the potatoes and preparing the eggs, it will warm up a little. Once you send those burritos to the oven, the bacon will re-heat.
- If you don’t want to use homemade Green Chili or Chile Sauce, check the freezer section of your local grocery store. You may just find a Frozen Green Chili that you like. Or your favorite Mexican restaurant will more than likely sell Green Chili to go.
Tips For Success
- This recipe calls for chopping potatoes and then frying in vegetable oil. I have made these burritos many times by substituting frozen cubed-style hash browns. It works like a charm. Just fry them per package instructions.
- A good quality tortilla is important to a good breakfast burrito. Hopefully your town has a tortilleria that makes them fresh.
- Don’t overcook the scrambled eggs. Cook the until they still look somewhat wet. The time spent in the oven will complete the cooking time.
Recipe for Green Chili Breakfast Burrito with Potatoes
I hope you give these New Mexico style Breakfast Burritos with Potatoes a try. Smothered with Green Chili and lots of melted cheese, you simply can’t go wrong.
If you’re a burrito freak like us, you won’t want to miss this recipe for Shrimp Burritos Con Queso. Smothered in a sour cream cheese sauce, this is melt in your mouth wonderful. Or this super easy Chili Burrito recipe.
Looking for more Mexican style breakfast recipes? Take a look at this easy cheesy Chorizo Omelette.
And if you’re looking to learn more about Colorado and New Mexico Chile Peppers and how to use them, don’t miss my article on Chile vs Chili … Know The Difference.
More Recommended Breakfast Recipes
And if you love to cook a hearty breakfast like us, don’t miss my category for Breakfast Recipes. You’ll find lots of eye opening recipes including the most popular on my site for Pan Fried Biscuits. A very special and very easy recipe.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Green Chili Breakfast Burrito with Potatoes and Scrambled Eggs
Ingredients
- 8 ounces bacon thin or thick sliced
- 1.5 pounds potatoes Using Yukon gold or red skinned means no peeling. Or use 3 cups frozen hash brown potatoes
- 1 teaspoon salt
- ⅛ Cup neutral oil vegetable or canola oil work well here.
- 1 teaspoon Southwest Spice Mix or New Mexico Red Chile Powder
- 1 medium Sweet or Yellow onion chopped
- 4 small cloves of garlic chopped
- 5 large eggs lightly beaten
- 5-6 flour tortillas warmed, 8" or 10"
- 3-4 cups prepared Hatch Green Chili warmed
- 2 cups grated cheddar cheese
Instructions
- Cut the bacon into small chunks. Cook until crispy, drain from grease and set aside.
- Cut Potatoes into small 1 inch cubes. Boil for 5 minutes or until par-boiled. A knife or fork should slide in easily.
- In the same skillet that you cooked the bacon, warm oil over medium heat. Stir in potatoes and season with salt and Southwest Spice Blend. Cook stirring frequently until potatoes are browning, about 5-10 minutes. It's nice to get a crispy edge for texture.
- The last few minutes of cooking, add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant. About 30 seconds. Smash a few of the potatoes with a potato masher.
- Place the eggs in a bowl and whip them a few times with a fork or whisk. Pour eggs over potatoes and scrape mixture up and down another couple of times to distribute. Don't overcook the eggs. Cook just until they still look wet. Keep in mind, they'll continue cooking once removed from the heat. And they're going to the oven inside the burritos.
- To make the burritos, spoon a heaping cup of potato egg mixture onto a warmed tortilla. Top with a hand full of cooked bacon bits. Roll up into a loose cylinder and place burrito seam side down on a heatproof plate. You can simply roll the burrito, or tuck and roll to completely enclose the fillings.
- Spoon 1⁄2 – 1 cup of warm Hatch Green Chili or Hatch Green Chile Sauce over burrito and sprinkle it generously with cheese.
- Bake burritos until cheese is melted and gooey, about 5-10 minutes. Serve immediately.
Notes
- This recipe calls for chopping potatoes and then frying in vegetable oil. I have made these burritos many times by substituting frozen cubed-style hash browns. It works like a charm. Just fry them per package instructions.
- A good quality tortilla is important to a good breakfast burrito. Hopefully your town has a tortilleria that makes them fresh.
- Don’t overcook the scrambled eggs. Cook the until they still look somewhat wet. The time spent in the oven will complete the cooking time.
Nutrition
Green Chili Breakfast Burrito with Potatoes …it’s what’s for Breakfast.
Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Delicious
Loving this breakfast burrito. It looks incredible. Perfect for lazy Sunday mornings.
And I wish you’d use your magic and lighten it up a bit so I could eat it all the time. 🙂
How about air frying or baking the potatoes in a convection oven? That would eliminate the oil for frying.
Thanks for your note Virginia. I just bought an air fryer, so I’m all on board for air frying those potatoes for this recipe. Thanks for the suggestion, I’ll add that to the instructions.
This looks perfect in every way! I can’t wait to try this sauce!! Thanks for the great recipe!! And I’m definitely making the Buffalo Dicks chili recipe too! Wow, does that recipe look awesome. Alfredo sauce in chili. Love it!!
Buffalo Dick’s chili is a great recipe. Award winning in Michigan. And may be RIP. 🙁
YUM! I have a freezer full of Montana green chilies that I “put up” this summer. Can’t wait to try this sauce.
Loved this sauce.
I am a total sucker for Mexican! Thanks for coming and linking up at The Weekend Social. All posts get pinned in our pinterest board! Please be sure to come back next week starting Thursdays at 9PM EST on culinaryflavors.gr ! I hope to see you there!
Thanks Katerina
That’s a serious burrito! I’m not a breakfast burrito fan at restaurants. I make them at home, non traditional of course with eggs, fried potatoes, spicy sausage and cheese. Usually, not covered in green chilli sauce but maybe picante.
I do like the breakfast tacos at Snooze though.
You’re looks pretty badass 🙂
I’ve got to get to Snooze. Never been there and there’s one at Southglenn… 10 minutes away.
Would you believe I’ve never had a breakfast burrito??? Crazy Midwesterner! I’d even love this for dinner because I love those flavors.
What?????? 🙂 you must try a breakfast burrito.
Dear Lea Ann, Your house might be might my favorite breakfast burrito stop! My husband makes a great breakfast burrito using tiny new potatoes cut thin (purple, red, and white varieties), scrambled eggs, either cut up ham or sausage, and sharp cheddar cheese topped with medium salsa which he rolls into a tortilla. He doesn’t make the chili sauce which sounds delicious. However, I can’t complain because I don’t have to lift a finger, and I like eating it!
Reading your description of that breakfast burrito made me instantly hungry! 🙂 Thanks for the visit and the comment Barb.
I am going to HAVE to make this burrito, it sounds like a hot mess (in a good way, not the bad way)! Thanks for the linkage:)
Loved this burrito and you’re welcome for that link. I have different brand of green chile powder and will try your recipe next.
Really interesting post, Lea Ann. I’ll check out the article in the magazine. Odd, isn’t it re using frozen potatoes? The burrito looks fabulous.
(Had a fun exchange with Sam Hoffer…she posted a light white chili recipe and I thought I remembered she posted Buffalo Dicks white chili recipe a while back. After she emailed me, I looked into it and it was you. 🙂 I corrected my error and sent her the recipe…told her to find the link to your post.)
Buffalo Dick’s White Chili is award winning and delicious. I must make that very soon. Great recipe.
Oh this is what I want for breakfast! I’m not great with fresh potato hashbrowns either but we can’t buy loose frozen hashbrowns in Australia. I miss those a lot!
Your breakfast burritos are fit for a king (or queen).
I just made some green chili so this might be on the menu for this weekend.
The breakfast burrito in the deli on the first floor of my office building is wonderful. That has become a real problem for my waistline, I’m afraid!
You can bet I’m not eating them every weekend. But every once in a while its a great treat.
Zeppelin-sized : )
Ok, so: here’s my story. The burrito woman who came by my workplace daily with a cooler full of breakfast burritos, three varieties, had the best I’d ever eaten. One day she up and told me, “we won’t be coming back, we’re moving, our kitchen floor is where we roll up each day’s burritos and the floor is too small in our new place.”
Love it. I’m sure that floor was clean enough to eat off of. 🙂
I love breakfast food. I’m always looking for new ways to tantalize myself and others. I live to serve breakfast food anytime I dang well want to. This is one humdinger of a great breakfast idea. The chili sauce—Wow!
Thanks Carol. Always love your comments. 🙂
This looks like a great way to start the day! I want to come to your kitchen for breakfast, although starting the day at a golf course while enjoying breakfast burritos sounds ideal too.
Now if I could only learn to like golf. 🙂
My favorite breakfast! I wish my waistline would allow me to eat it everyday! Looks amazing! I love that you serve beans with it!!! Pinned!
I hear ya! And thanks for that pin.
That green chile sauce looks killer! Terrific recipe. And great looking burrito, too. I’ll have mine with just the chile sauce, please — hold the gravy! (Love the idea of that, though!).
I dearly love that burrito with half gravy and half green chile. :::::sigh 🙂
Now that’s a hardy breakfast. I don’t think I’ve ever tasted green chili sauce. Looks delicious Lea Ann.
Sam
I had plenty of green chile, but never made a gravy type sauce. It’s good.