Breakfast Burrito

20150315_094451Last weekend Kris and I, along with a couple friends, ran the Everybody’s Irish 5K. A nice way to start the day. After the race we went to The Lowry for breakfast and Bloody Marys, always a good choice after running! Well The Lowry has a breakfast burrito that sounded tasty but it came wrapped in a flour tortilla so I was bummed. However our waitress said they could make it using corn tortillas.

Instead of wrapping the burrito up, the tortillas came on the side, which allowed me to have 3 mini ‘breakfast tacos’. This was so good I decided to give it a try at home – Big Man style. It turned out great! This “burrito” is a layered mix of hash browns, scrambled eggs, sauteed onions and peppers and chorizo sausage.20150315_092329First get out the food processor and shred some potatoes. Season with salt and pepper, add some olive oil to a saute pan and heat to medium high.20150315_093152Add the shredded potatoes to the hot oil, flatten to make an even layer, cook for about 8 minutes. Now it is time to flip. Before flipping over, drizzle some olive oil on the potatoes to help crisp up this side. Flip in sections and continue to cook.20150315_092925While the hash browns are cooking, dice some pepper and onions. I also diced up some chorizo sausage to add to the mix. You can add any type of breakfast meat here and I am sure it would turn out just as tasty. 20150315_093428Saute this mixture until sausage is crispy and veggies are tender. Don’t forget to season with salt and pepper. 20150315_094013Grab another pan and cook up the eggs. To make the scrambled eggs fluffy be sure to add 1 tablespoon of water when beating the eggs. Once everything is done it is time to grab a plate and layer up – hash browns- eggs-onion,pepper, meat mix. Warm some corn tortillas and serve. I of course topped mine with some chimchurri sauce to spice things up.20150314_104538

Looking forward to the race again next year! Cheers!


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