Hatch Valley Green Chile Breakfast Burritos
Ingredients
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2 russet potatoes
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4 eggs
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8 slices of bacon
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1 Cup of Young Guns Flame Roasted Green Chile and Tomatillo
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1/2 cup cheddar cheese
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1/4 cup sour cream
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4 large flour tortillas
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1/2 onion diced
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3 garlic cloves, diced
- salt and pepper
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butter, oil or lard
Instructions
Bacon:
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Preheat your oven to 350 degrees
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Place bacon strips on a cookie sheet and insert into the oven for about 10 minutes
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Flip bacon and cook for an additional 10 min or until they reach your preferred doneness.
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Cube your russet potatoes and wash in cold water.
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Add your butter (or oil or lard) to a medium hot skillet and then add your potatoes.
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Add salt, pepper, garlic and diced onion
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Mix together and cover for 10 minutes
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Remove lid and continue cooking for 10 min or until potato cubes are all browned up.
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In a bowl whisk together eggs with 1/4 cup sour cream, salt, and pepper.
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Add butter to medium hot skillet making sure to coat entire cooking area including sides
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Pour in egg mixture, as the eggs cook, keep moving them around the pan ensuring they don't burn for 1 to 2 minutes or until fluffy.
Putting together your burrito:
- Heat up your large flour tortilla in a comal or lightly on the stove
- Place a thin layer of sour cream in the center
- Add your bacon, potatoes, eggs, a little cheddar, and hatch valley chile salsa to finish things up.
- Fold your tortilla using one end to capture content and roll tight. Half way through the roll, tuck in the ends and continue rolling.
- Enjoy!
Credit: @thetacoslayers