Steve and I are big fans of “brinner”. (Breakfast for dinner . . . anyone watch Scrubs? :)) Some nights I don’t feel like fussing in the kitchen for very long and don’t have the energy to make my self presentable to the dining public, so we have brinner. Pancakes or waffles usually hit the spot, but if we’re not in the mood for syrupy sugar high, we go for breakfast burritos. I think I could eat these every day. I love eggs, cheese, and salsa together. Even more with some hashbrowns.
I almost called this one a “throw anything in” recipe, too, but in reality, I don’t do that. The proportions tend to differ from one time to the next, but the ingredients themselves don’t vary as much. This is another one of those recipes where measurements aren’t that important. Just keep adding things to the skillet until you feel you have enough to fill the hungry mouths waiting. It’s awfully hard to mess these up. For those of you who insist on measurements, I added some to the recipe.
an original recipe by Natalie
3-4 T oil or butter
3 c frozen hashbrowns (southern style O’Brien are our fav), or diced fresh potatoes
1/2 c. chopped bacon, sausage or ham
4-6 eggs (figure 1 or 2 per person, depending on how eggy you want it)
1/3 c salsa
1 c shredded cheese
diced green chilies (Add to skillet at the same time as the salsa.)
chopped bell pepper and/or onions (if you’re not using O’Brien hashbrowns – Add them to the skillet at the beginning.)
Heat a 3-4 tablespoons of oil or butter in a skillet to medium-high heat. (Use more if you’re pan isn’t nonstick.) Add hashbrowns (and meat, if it’s raw) and cook, stirring occasionally, until they’re thawed. If you’re using fresh potatoes, cook them until they are almost fork-tender. Add meat now, if using pre-cooked. Continue cooking, adjusting heat and adding more oil/butter if necessary, until potatoes begin to brown and meat is warmed through.
Move everything in the pan over to one side. Add eggs to the other side and scramble. When the eggs are pretty much in a solid state, but still a little slimy, combine with potato and meat mixture. Add salsa and a handful of cheese. Combine and cook until cheese is melted and eggs are cooked through.
Spoon mixture into warm tortillas and top with sour cream. Makes about 4-5 burritos.
1. If you want to add the salsa at the end as a garnish, feel free to do so. I add it to the cooked mixture because I don’t like putting a lot of cold condiments on my hot food.
2. Southern-style hashbrowns are diced instead of shredded. O’Brien hashbrowns have peppers and onions mixed in already . . . perfect for these burritos.