Ingredients
Potato Mixture
- 2 large russet potatoes, peeled and grated
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt, divided
- 4 green onions, chopped
Sausage and Eggs
- 1 pound ground breakfast sausage
- 6 large eggs, beaten
- ¼ teaspoon freshly cracked black pepper
Assembly
- 6 (10-inch) flour tortillas
- 2 cups grated cheddar cheese
- 2 avocados, pitted and sliced
- ½ cup salsa
- ¼ cup minced fresh cilantro leaves
Instructions
- Drain Potatoes: Place the grated potatoes in a cheesecloth or clean kitchen towel and squeeze firmly to remove as much moisture as possible, ensuring crispy results when cooking.
- Cook Sausage: Heat a large non-stick skillet over medium heat. Once hot, add the ground breakfast sausage and cook for about 5 minutes, breaking up the meat with a wooden spoon until browned and cooked through. Transfer the cooked sausage to a plate and set aside.
- Scramble Eggs: In the same skillet, add the beaten eggs. Season with ½ teaspoon of sea salt and freshly cracked black pepper. Stir slowly with a rubber spatula until the eggs are softly scrambled and just set but still moist, about 1 to 2 minutes. Transfer the eggs to the plate with the sausage.
- Cook Potatoes and Combine: In a second large skillet, heat the olive oil over medium-high heat. Add the grated potatoes in an even layer, season with the remaining ½ teaspoon of salt. Cook undisturbed for 2 to 3 minutes, then carefully flip and cook another 2 to 3 minutes. Stir occasionally and continue cooking until potatoes are browned and slightly crispy. Add chopped green onions, cooked sausage, and scrambled eggs to the skillet, stirring gently to combine. Remove from heat.
- Assemble Burritos: Preheat the broiler to LOW. Lay out each tortilla and add about ½ cup of the sausage and egg mixture to the center. Top each with roughly ⅓ cup grated cheddar cheese, several slices of avocado, a spoonful of salsa, and a sprinkle of minced cilantro. Fold the ends over the filling and roll the tortillas tightly to enclose the filling, forming burritos.
- Broil Burritos: Place the burritos seam side down on a baking sheet. Broil under LOW heat until the tortillas turn golden and slightly crispy, about 5 to 6 minutes. Keep an eye on them to avoid burning.
- Serve: Remove from the oven, slice each burrito in half, and serve immediately while warm and melty.
Notes
- Make sure to dry the grated potatoes thoroughly to achieve crispy hash browns inside the burrito.
- Use a large skillet to avoid overcrowding, which helps in even browning of potatoes and sausage.
- Broiling on LOW prevents burning the tortillas while melting the cheese and warming the fillings.
- Customize the salsa choice according to your preferred heat level or flavor profile.
- Leftover burritos can be wrapped tightly in foil and refrigerated for up to 2 days; reheat in an oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Broiling
- Cuisine: American
