Howdy y’all, and thanks for stopping by the website this morning. As most of you know, for quite a while I worked as a chuck wagon cook, feeding hungry cowboys so they could get out on the trail and get to work. In the dead of the summer, a lot of the times we’d get up and try to get moving before the sun got too hot. On those days, my favorite thing to cook was a breakfast burrito. It’s hearty, portable, and you can keep it in a saddle bag or a shirt pocket and eat while you’re out on the trail.
Over the years, I learned a few tricks to take this burrito to the next level. The key is to use a lot of meat- both bacon and sausage – eggs, crispy hash browns, refried beans, extra seasoning, and make sure you’ve got some cheese in every bite. I hope y’all have tried the Ultimate Burrito that I shared with you a few months back. If you liked that, you’re going to love this.
Crispy Hash Browns
Frying up some hash browns adds a delicious crunch to every single bite of this burrito. It’s important to do this part right, or you’ll just end up with soggy, greasy potatoes.
Start with a russet potato. Peel off the skin and grate the potato with a cheese grater. Now’s the important part: Soak the potato shreds in a big bowl of water. The water will turn cloudy – that’s the starch. Rinse the water and repeat until the potato shreds can sit a moment without the water becoming cloudy.
Tip: Using water, remove all the starch from the potato shreds so they will fry up crispy.
Why is this so important? Well, that potato starch gets in the way of frying these hash browns up to a crisp. Make sure you remove the starch and dry the shreds very well, or they’ll jump out of the fryer and bite you when it’s time to cook ’em. If you love hash browns as much as I do, here’s a video on how to make them perfect.
Tip: Dry the potato shreds with a tea towel. Paper towels won’t absorb enough water.
Bacon AND Sausage
You go to the drive up window, and they always make you pick between bacon and sausage. No. This is the ultimate breakfast burrito and we are going to use both. There are all manner of breakfast sausages out there, and you can use your favorite. For me, I like good old-fashioned pork sausage.
Get the cast iron hot and cook the ground sausage to where it’s about three-fourths of the way cooked. Scrape it out of the skillet. Don’t wipe it down. You want to keep that flavor in there while you cook the eggs.
Add the bacon to the skillet. Cook to desired doneness. I like the bacon to make a loud crunch noise when I bite into it. Save the bacon grease for later.
If you’re trying to time everything to finish at the same time, now is when you should heat up your frying oil for the hash browns. Go ahead and get it pre-heating to about 350 degrees.
Cowboy Up the Eggs
Start with three large eggs. Whisk until they are very smooth. Add some of my Original Seasoning or salt and pepper. Next, add an undrained can of diced green chilis and whisk well. I add these to so many foods because they add delicious flavor, and you can choose your heat level. They’re eggsquisite in a breakfast burrito.
Mix in the mostly-cooked sausage crumbles. The reason I left them slightly undercooked was so that the remaining pork fat will render into the eggs while they cook. They taste so delicious this way. When well combined, pour right into the hot cast iron skillet. Cook until eggs are fluffy and sausage is finished.
Now is the time to add the hash browns to the fry oil. Fry until golden and crispy. Poke around in there with a spatula to keep these from sticking to each other.
To make this a little easier, start with a can of your favorite refried beans. If you really want to wow everyone, start a day earlier and make some authentic refried beans yourself. To bring out a fresher flavor, add a little cumin, smoked paprika, and garlic powder. Mix well, and cook until warm.
Fill the Tortillas
Lay out the tortillas on a flat surface. Spread the refried beans all along the center of the tortilla, leaving about two inches on the sides and four inches on top and bottom. Layer on the bacon, eggs, cheese, and hash browns. Fold in the sides and then close the top and bottom of the tortilla.
Most burritos stop here, but then they miss the best part. Heat up the rest of that bacon grease from earlier in the cast iron skillet. When hot, place the entire burrito, seam side down, in the grease until the tortilla is crispy. Flip the burrito and do it again.
Bonus: Easy Hot Green Salsa
I know, it’s kind of crazy to give away a free, delicious recipe for salsa when I already sell jars of my own salsa on the same website. You certainly could serve my salsa with this burrito and it would be delicious! Still, if you’re in the mood for a green salsa, give this simple recipe a try. I’m sharing it with you because it’s delicious and I think you’ll love it. Every time I take a bite of delicious food the first thing I think about is how to share it with you, so please enjoy.
Tip: Want your salsa to have a high heat level? Don’t remove the seeds and stems from the jalapenos!
Dice up the jalapenos, onion, and garlic cloves into big chunks. Cover with water in a small saucepan and boil for about five minutes. Drain the water and add to the blender. Add tomatillo sauce and blend until smooth. So easy!
As always, Shannon and I thank you for enjoying our videos with us. Please remember to subscribe to our YouTube Channel and click like on all of your favorite videos. Check our events page or subscribe to our newsletter to find out about upcoming events. We will see you next time!
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Ultimate Breakfast Burrito – Cowboy Kent Rollins
- 1 large russet potato peeled
- 3 cups fry oil
- ½ pound ground pork sausage
- 4 slices thick cut bacon
- 4 large eggs beaten
- Kent Rollins’ Original Seasoning
- 1 4 ounce can diced green chilis
- 1 14. 5 ounce can refried beans
- 2 teaspoons garlic powder
- 1 teaspoons cumin
- 2 teaspoons smoked paprika
- 2 10 or 12 inch flour tortillas
Hot Green Salsa
- 1 4 ounce can tomatillo sauce
- 4 jalapenos
- 1 white onion diced
- 2 garlic cloves
Grate the potatoes into a bowl with water. Rinse and drain at least 4 times to remove the starch. When the water is clear, set aside. Dry well with a tea towel.
Pre-heat the frying oil to 350 degrees. Fry the hash browns, stirring occasionally to prevent sticking. When potatoes are crispy and golden, remove to a paper towel to drain. Keep warm.
- In a cast iron skillet, over medium heat, crumble in the sausage and cook until ¾ths done. Remove the sausage from the skillet and place in a warm spot.
- To that same skillet, add the bacon and cook for about 5 minutes or until crispy brown. Reserve the grease for later use.
- In a mixing bowl, add the eggs and beat until smooth. Season with Kent Rollins’ Original Seasoning or salt and pepper. Add in green chilies and sausage and mix well.
- Pour the egg mixture in the cast iron skillet over medium heat and stir well. Cook for about 4 to 5 minutes, stirring occasionally.
- In a small saucepan over medium low heat, add the beans. Stir well to mix. Add garlic powder, cumin, and smoked paprika and cook for about 3 to 4 minutes, stirring occasionally.
- Place the tortillas on a flat board and coat the middle with ⅓ of the beans. Add one strip of the bacon and top with the egg mixture. Add cheese and bacon. Sprinkle the hashbrowns on top.
- Fold the ends in first, then wrap the sides over. Repeat with remaining beans, bacon, eggs, and cheese.
- In the cast iron skillet, over medium heat, add the leftover bacon grease.
- Lay the burrito in the bacon grease seam side down and cook for about 1 to 2 minutes. Roll the burrito over and brown the other side. Remove to a wire rack to drain.
Hot Green Salsa
- In a medium saucepan, add enough water to cover the jalapenos and onions. Place over high heat. Add the garlic. Let it come to a boil and cook for about 5 minutes or until the onion is tender.
- Remove from the heat and drain. Put the onion, jalapeno and garlic and place in a blender. Pour in the tomatillo sauce, add a little salt and blend on high until smooth.