Breakfast Burrito

Ingredients

• 16 ounces russet potatoes – peeled and 0.5-inch dice
• 1 count onion – small dice
• 2 tablespoons vegetable oil
• 1.25 teaspoons salt
• 0.5 teaspoons black pepper – freshly ground
• 12 ounces pork breakfast sausage
• 1 tablespoon butter – unsalted
• 8 count eggs – lightly beaten
• 4 count flour tortillas – large (10–12 inch)
• 1.5 cups cheddar cheese – shredded
• salsa – for serving
• sour cream – for serving

Instructions

1. Heat the vegetable oil in a large 12-inch skillet over medium heat until shimmering. Add the 0.5-inch diced russet potatoes and small-diced onion, toss to coat, cover, and cook 5 minutes to steam. Uncover and cook, stirring occasionally, until the potatoes are tender and golden at the edges, 10–12 minutes; season with the salt and black pepper as you cook the fillings, then transfer the mixture to a warm plate.
2. Add the pork breakfast sausage to the empty skillet and cook over medium heat, breaking it into small pieces, until browned and cooked through, 5–7 minutes. Transfer to the plate with the potatoes.
3. Reduce the heat to medium-low, add the butter, and when it foams, pour in the lightly beaten eggs. Gently push from the edges toward the center to form soft curds until just set and still glossy, 3–5 minutes; remove from the heat.
4. Warm the flour tortillas in a dry skillet or directly over a low burner flame until pliable and lightly toasted, 10–15 seconds per side. Stack and keep wrapped in a clean towel.
5. Assemble the burritos: Lay out the tortillas and divide the cooked fillings in a line across the lower third of each. Sprinkle with the cheddar cheese. Fold the sides in, then roll up from the bottom into tight burritos, seam-side down. For a crisper exterior, toast the burritos seam-side down in the dry skillet 1–2 minutes per side.
6. Serve warm with salsa and sour cream.