So, there's this thing happening here in LA – chefs are taking on one of my all-time breakfast favorites, the breakfast burrito, and upping the ante. S...
So, there's this thing happening here in LA – chefs are taking on one of my all-time breakfast favorites, the breakfast burrito, and upping the ante. Some places are going so far as to using slow-smoked brisket, others frying eggs instead of scrambling them, and most using lots of avo. I'm all for making a classic better but I also think it can get too far – I mean, I want, no NEED, my breakfast burrito to have scrambled eggs and a killer potato hash and then the rest is fair game.
Lately, the breakfast burrito from my neighborhood coffee shop, Cofax Coffee, has been topping my breakfast burrito charts, mostly because they respect the classic but make it even better. First off, they throw the potato hash in their sister restaurants' smoker and get the potatoes all smoky and delish. I know we don't all have smokers at home so I made a version that's way faster to put together. The clincher? They not only toast the burrito (a necessity in my book), but they also include crushed-up tortilla chips so it's like Chilaquiles met a scramble had a baby and it was this kickbutt Smoky Breakfast Burrito.
divided
finely chopped
trimmed and seeded and finely chopped
(can substitute smoked paprika in a pinch)
(such as Tobasco)
pitted and small dice
crushed
(burrito size tortillas at least 8-inches in diameter), heated in the microwave or oven
or your favorite salsa, for serving
Place potatoes in a medium saucepan filled with water and bring to a boil over high heat. Reduce heat to medium-high and boil until the potatoes are fork tender, about 15 minutes. Drain, set aside until cool enough to handle, then cut into a small dice.
Meanwhile, heat half of the oil in a large frying pan or cast iron skillet over medium-high heat. When the oil shimmers, add the onion and poblanos and season with salt. Turn to coat in oil and cook until the onion is golden brown, about 5 minutes. Stir in the diced potatoes, chipotle powder, and a pinch of salt. Stir to coat then cook until the potatoes are browned, about 5 minutes more. Set aside until ready to use.
The potato hash mixture can be made up to 2 days ahead of time – store refrigerated in an airtight container until ready to use.
Meanwhile, heat the remaining oil in a large nonstick pan over medium heat. Combine the eggs, the cheese, a few dashes of the hot sauce and a pinch of salt and whisk until smooth. When the oil shimmers, add the egg mixture and cook, stirring occasionally, until set, about 3 more minutes. Remove from heat.
To assemble a burrito, place a tortilla on a flat surface then spoon one quarter of eggs, one quarter of the potato hash, one quarter of avocado, one quarter of the crushed tortilas, and one quarter of the salsa on the lower third of each tortilla, leaving about a 1 to 2-inch border. Fold the sides of the tortilla in. Then, pressing firmly down to hold the folds in place, roll the entire tortilla horizontally up from the bottom to the top. Turn the burrito so that the seam faces down and repeat rolling the remaining burritos. Wipe out pan you cooked the potatoes in, return it to the stove and toast the burritos over medium heat until the tortilla is golden brown. Serve with salsa passed on the side.
Food styling and photography by Aida Mollenkamp
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