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 go so far as to use 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 an incredible 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. Okay, it’s not the most classic Mexican food, but it’s delicious all the same!
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 Smoky Vegetarian Breakfast Burrito recipe version. 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 kick-butt Smoky Breakfast Burrito.
Smoky Vegetarian Breakfast Burrito Recipe
- 12 ounces small red or buttercream potatoes
- 4 tablespoons extra-virgin olive oil divided
- 1/2 medium yellow onion finely chopped
- 1 medium poblano chile trimmed and seeded and finely chopped
- Kosher salt
- 1 teaspoon ground chipotle powder (can substitute smoked paprika in a pinch)
- 6 large eggs
- 1/2 cup shredded Cheddar or Jack cheese
- Chipotle hot sauce (such as Tabasco)
- 1 medium firm-ripe avocado pitted and small dice
- 1/2 cup pico de gallo salsa
- 3 handfuls tortilla chips crushed
- 4 large flour or whole wheat tortillas (burrito size tortillas at least 8-inches in diameter), heated in the microwave or oven
- Chile de árbol salsa or your favorite salsa, for serving
- Cook The Potatoes: 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 small dice.
- Cook The Chiles And Peppers: 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.
- Cook The Eggs: 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, occasionally stirring, until set, about 3 more minutes. Remove from heat.
- Assemble The Breakfast Burrito: Place a large flour tortilla on a flat surface then spoon one-quarter of eggs, one-quarter of the potato hash, one-quarter of an avocado, one-quarter of the crushed tortilla chips, 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 inward over the filling, 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 the 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.