Recipe: Potato & Chorizo Breakfast Burritos

Recipe: Potato & Chorizo Breakfast Burritos

  • posted on: March 21, 2020
  • posted by: Kari Fetrow
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Hey there friends, Kari here! As promised on our Instagram Story here is the recipe for my favorite breakfast burritos. Thanks to social distancing I thought I would share a recipe that you could make a lot of and not have to eat right away. Just pop one in the microwave or the oven and get on with these gorgeous spring days!

These burritos are truly the simplest and most tasty thing I have made in a long time. Don’t be surprised if you see them pop up on the deli menu when all this virus business has subsided.

Using Skagit River Ranch’s Ground Chorizo, local Sasquatch Eggs, Patty Pan Cooperative Tortillas (made with locally grown AND milled flours!), and local organic potatoes its a breeze to cook up a freezer full of these yummy insta meals. The best thing about it is all the ingredients are found right here in our Farm Market! 

Makes 8 Burritos

Ingredients:

1 lb. Skagit River Ranch Ground Chorizo
1 pkg. Patty Pan Cooperative Burrito-Sized Tortillas
2 large potatoes (any variety)
12 Sasquatch Mesa Eggs
Salt + Pepper
Optional–Cheese such as, Golden Glen River Cheddar

Directions: 

Start by browning the chorizo on medium to medium high heat, about 5-6 minutes, breaking it up as it browns. Once the chorizo is browned, grate the potatoes directly into the pan. Fry the two together until the potatoes are cooked through, about 4 minutes. Set aside to cool fully. While the chorizo and potatoes are cooking, crack 12 eggs into a bowl and whisk to make scrambled eggs. Add salt and pepper to the eggs.

 

 

 

Scramble on medium heat using the same pan used to cook the chorizo and potatoes. Once eggs are fully scrambled set aside and let cool completely. (Everything is cooled completely to ensure a non-soggy burrito) Once everything is cooled, you are ready to assemble your burritos. Add a generous scoop of chorizo and potatoes and eggs to each tortilla and cheese, if using. Now wrap them up and store them in your fridge for up to a week or in the freezer for up to 2-3 months. Reheat in the microwave or in the oven. 

 

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