Breakfast Burrito Fiesta Recipe

Pass the Salt Breakfast Hash The Salt Blog

BREAKFAST FIESTA ūüéČ

SWEET POTATO HASH BREAKFAST BURRITO 

 

This is one of those recipes that is quarantine friendly, use what you have, get creative with substitutions, it is a breakfast party after all! The secret to the hash is to get it crispy and sweet with some heat behind it. The rest is blending, scrambling & building your perfect plate! The best part? 95% of this recipe can be found at your local farmer’s market. 

SALT TIP:¬† Set the table for breakfast!! Setting the dinner table is commonplace but breakfast gets the shaft. We love to set a breakfast buffet with fresh flowers, fruit bowls & @passthesalt linens & coasters for a beautiful pop of color. Never fails to impress and start the day off bright! ‚ėÄÔłŹ

**FEEDS 4**

Hash Ingredients:

  • 1 tablespoon avocado oil LINK
  • 2 garlic cloves¬†
  • 1 medium-size sweet potato (sub any potato)¬†
  • 2 pineapple wheels (roughly a cup)
  • 1 small jalape√Īo (about a tablespoon)¬†
  • 1/2 a red onion (sub any onion or shallot)¬†
  • 1/2 a yellow bell pepper (sub any bell pepper or vegetable you have on hand)¬†
  • 1 teaspoon paprika (sub cayenne, cumin, adobo, etc. use any spice you have on hand)
  • Salt + Pepper to taste¬†

 

Guacamole Ingredients:

  • 3 avocados¬†
  • 1 lime¬†
  • 1 handful of cilantro¬†
  • 1 teaspoon salt

  

Avocado Crema Ingredients:

  • 1 avocado¬†
  • 1/2 cup greek yogurt LINK
  • 1 lime¬†
  • 1 handful of cilantro (any herbs will do)¬†
  • 1 teaspoon salt

 

Accoutrement Ingredients:

  • 4 eggs scrambled, a dash of butter & 1 tablespoon milk or water to make them extra fluffy, salt + pepper to taste LINK
  • 4+ tortillas LINK
  • extra limes, cilantro + sea salt for garnish¬†
  • hot sauce¬†

 

Instructions: 

  1. Bring a small to medium pan to a boil for your potato(es)
  2. While waiting for the water to boil, in a food processor add in all of the ingredients for the avocado crema. Blend until thick & creamy. Pour into a bowl & set aside. 
  3. Drop your potatoes into the boiling pan & cover for 8-10 minutes. You want them 75% cooked through, the skillet will crisp the edges and finish the job from there. 
  4. Turn a medium skillet (preferably a cast iron) to medium heat for the hash. 
  5. While your potatoes cook & your skillet heats up, make your guacamole. With a mortar & pestle mash your avocados + cilantro to your desired consistency, we perfect it chunky. If you don't have a mortar, a bowl & fork will work just fine. You will need to chop up the cilantro if you go this route. Squeeze in the lime, give it a final mix. Sprinkle in sea salt to taste. Set aside.
  6. Your skillet will be hot, now you can pour in the oil. Adding the oil to a hot pan VS cold pan prevents the food from sticking. Add in the finely diced garlic. Keep the garlic together on the edge of the skillet to cook evenly & prevent burning. Garlic cooks quickly, a minute or 2 does the job. 
  7. Add in the diced onion. Let that sweat out for a few minutes until it starts to brown & get fragrant. 
  8. While your onion sweats out, strain your potato(es) & let them cool for a few minutes. 
  9. Add the diced pineapple, jalape√Īo, bell peppers, paprika, salt and pepper to the skillet to begin caramelizing with the onion. Use a spatula to cook and stir for about 2-3 minutes.¬†
  10. Turn another skillet on medium to low heat for the scrambled eggs. While this heats up, dice your potato(es) & add to the hash. Cook & stir uncovered for another 7 minutes. 
  11. In a medium bowl, break the eggs with a tablespoon of water or milk, some salt and pepper. Use 1/2 teaspoon butter, oil or spray once the pan is hot & pour the eggs into the skillet. Keep the heat on medium/medium low, you don't want to rush it here-- if the skillet is too hot the eggs will cook too quickly and become rubbery. Once you pour the eggs in they will begin to cook immediately. Using a spatula begin pulling the cooked outer edges in towards the center of the eggs. Uncooked eggs will flood the area you just pulled back. Once scrambled, transfer to a covered bowl or plate. 
  12. Now for the tortillas. Transfer the hash to a large covered bowl & use the same skillet to crisp your tortillas to your liking. As you finish each tortilla, cover them in a breathable linen-wrapped bowl or plate to stay warm & not dry out. 
  13. Grab a plate & build your own breakfast burrito. We paint the tortilla with avocado crema, make a bed of hash, a spoon of scrambled eggs & top with guacamole & hot sauce. 
  14. Savor every bite!