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Enjoy Potato Chorizo Burritos for breakfast or breakfast for dinner. For a real treat, enjoy with my California Avocado Salsa Verde.
Ingredients for Potato Chorizo Burrito:
10-12 ounces Idaho Russet Potatoes, peeled and cubed (about 1 cup)
1/2 pound Mexican chorizo (6-8 ounces)
1 TBSP butter
4-6 eggs
1/3 cup shredded jalapeno jack cheese
Ingredients for California Avocado Salsa Verde:
1 medium California Avocado, quartered, peeled and seeded
1 cup salsa verde
1/4 cup pickled jalapenos
1/4 cup fire-roasted green chilies
juice from one lime
pinch coarse salt
NOTES:
Makes 4 burritos. For added instruction and entertainment, watch the Potato Chorizo Burrito Video. Watch The BOMBLETTE video for instruction on making the California Avocado Salsa Verde.
Directions for Potato Chorizo Burritos:
1) Peel and chop an Idaho Russet Potato. Set aside.
2) In a medium hot skillet, break apart Mexican chorizo and cook through, about 10 minutes. Remove from pan and set aside.
3) Into the same pan, pour potato pieces. Season with salt and stir to saute in chorizo drippings.
4) Add water a 1/4 cup at a time and continue cooking, covered, while stirring occasionally, 12-15 minutes. Remove from pan and set aside.
5) Melt 1 tablespoon of butter in a pan and scramble eggs.
6) Gently combine cooked chorizo and potatoes to eggs.
7) Sprinkle with jalapeno jack cheese and heat through.
8) Serve in warm flour tortillas.
For added instruction and entertainment, watch the Potato Chorizo Burrito Video.
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Watch The BOMBLETTE Video for instruction on making the California Avocado Salsa Verde.
The Average Betty Test Kitchen developed this recipe and produced this video on behalf of the Idaho Potato Commission.
For more great recipes using Idaho Potatoes, check out the Idaho Potato Commission Website.
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