Breakfast is a big deal around our house - especially on the weekend. I decided to switch things up from our normal scrambled eggs or chocolate pancakes or french toast to try this new recipe a few weekends ago. I'm sharing it with you to try this weekend.
Taken from Pioneer Woman Cooks Blog and Cookbook
Makes 6 burritos
Prep time: 35 minutes
Cook time: 60 minutes
2 or 3 large red potatoes, peeled and halved
1/2 large onion, diced roughly
1/2 Tbsp vegetable oil
1/2 lb breakfast sausage
1 red bell pepper, seeded and roughly chopped
5 whole eggs
1/2 tsp season salt
1/8 C half-and-half
1 Tbsp chopped fresh chives
1 C Monterey Jack cheese
6 flour tortillas
Salsa, for serving
Place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes are fork tender. When they are ready, place the potatoes on a cutting board and dice them into 1-inch pieces.
In a large skillet heat oil over medium-low heat. Put the onions in the skillet and sauté until they start to turn brown.
Next, throw in the diced potatoes. Stir well and then slightly press/pack then. Now you will cook them without stirring for several minutes. You want the pan to be hot enough to crisp the potatoes but not hot enough to char them. Cook for several minutes and then flip them with a spatula. Salt and Pepper them as they cook. Cook until desired brownness.
Set potatoes aside.
Brown 1/2 pound of your favorite kind of breakfast sausage. Drain off the fat.
Once your sausage is browned and drained add in the breakfast potatoes and chopped red bell papper and stir to combine over low heat. Cook for 5 minutes, stirring occasionally.
Crack the eggs into a bowl. Add the seasoned salt, pepper, and half-and-half and whisk to beat the eggs lightly.
Add the chives and Monterey Jack to the egg mixture and stir to combine.
With the heat still on low, pour the egg mixture over the sausage / potato mixture. Stir very gently. Continue cooking over low heat until the eggs are set.
When fully cooked throw some into a nice warm tortilla, add some salsa, wrap it up, and enjoy.
We had this for a Saturday morning breakfast. It was pretty easy to make; however, it took much more time than I anticipated it would. Also, I wasn't crazy about the texture of the finished product. It tasted really mushy - there was no crunch in the onions or the pepper or the potatoes. I'm not sure how to fix that. I also think it would be interesting to substitute bacon for the sausage.
The verdict. . . we will make this again. I'm not sure I'd use the exact recipe, but I really like the concept.