Wednesday, February 27, 2013

In the Kitchen with Jason: Breakfast Burritos

This recipe is not for a single meal, unless you are feeding an entire sports team. It makes about 3 dozen burritos, and we like to wrap them in paper towel and then aluminum foil and freeze them for when they are needed. A good time to make these up would be if half of your relationship is going to give birth to a small child in the next month. Having 36 burritos ready and waiting for a grumbly belly to call for them is a good idea in that instance.

  • 4 or 5 Large potatoes
  • 1 onion, chopped up
  • 1 red bell pepper, chopped up
  • 1 green bell pepper, chopped up
  • 1 Tbsp oil
  • 1 Tbsp butter
  • 1 lb breakfast sausage
    • This comes in a 1 lb tube at the grocery store; don't use links.
  • 4 oz Monterey Jack cheese
  • 36 6 in. flour tortillas
    • This is a guess. The type we buy come in packages of 10 and we got 4 (40 total). I would recommend that you do something similar.
  • Put potatoes in a pot and cover them with water.
    • If you cannot cover the potatoes with at least an inch of water your pot is too small and you need to use a bigger one.
  • Over high heat, bring the potatoes to a boil and then let them boil until they are fork tender, about 30 minutes.
  • Drain the potatoes and dice them into 3/4 in. cubes.
    • Watch out they are hot. :-)
  • Heat the oil and butter over medium heat in a large skillet.
  • Add the onions and peppers to the heated oil/butter.
  • Cook them until the onions start to brown, about 6 to 8 minutes.
  • Add the potatoes and stir well.
  • Press the potatoes down to get as many of them in full contact with the bottom of the pan as possible and let them cook, untouched, for about 8 minutes.
  • Flip them and repeat the previous step.
  • While the potatoes are browning with the veggies, brown the breakfast sausage.
    • For those of you unfamiliar with breakfast sausage, you brown it the same way you would ground beef.
  • Drain your sausage if you have to.
  • Add the sausage to the potato mixture once they are both done cooking.
  • Add the cheese as well and give it all a good stir.
  • Using an ice cream scoop, dole out the sausage potato mixture into warm tortillas and either eat or freeze immediately.
    • I warmed my tortillas 4 at a time in the microwave for 30 seconds on high.
This is actually the conglomeration and adjustment of two related recipes found at the The Pioneer Woman. Just hop over to the tasty kitchen side of things and search for breakfast burritos and/or basic breakfast potatoes and you will find the originals. Our recipe has been heavily modified from hers.

Please enjoy!

-Chef Jason

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