Green Chili Breakfast Burrito with Potatoes and Scrambled Eggs

Green chile smothered breakfast burrito.

Green Chili Breakfast Burrito with Potatoes and Scrambled Eggs

A Southwestern New Mexico inspired Hatch Green Chili breakfast burrito with potatoes and scrambled eggs. Learn how to build a great breakfast burrito in your own kitchen.

Course Breakfast Recipes

Cuisine Southwestern

Prep Time 30

Cook Time 5

Total Time 35

Servings

Calories 675.07kcal

Author Lea Ann Brown

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

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.

Nutrition