Ingredients
- 2 Eggs
- 1 Bell Pepper (chopped)
- 1 Lb Fingerling Potatoes
- 1/2 Cup Crumbled Breakfast Sausage (2 links or 1 Patty substitute)
- 3/4 Cup Shredded Cheese
- 1 Tb Sour Cream
- 2 Tsp Fresh Chives (chopped)
- 1 Tb Salted Butter
- 2 Tb Olive Oil
- 1 Tb Garlic Powder
- 2 Tsp Chili Powder
- Salt
- Pepper
- 1 Large Flour Tortilla (Burrito size)
- Chimichurri (optional - recipe below)
Instructions:
- Preheat oven to 475 degrees.
- Meanwhile, bring small pot of water to a boil and add pinch of salt. Submerge potatoes and cook 10-15 minutes (or until a knife easily slides through potato). Remove potatoes, drain water and let cool.
- Brown the sausage in small sauté pan. I use frozen all natural sausage (Jones Dairy Farm) that you can cook and crumble. If you use sausage links or patties brown and cook through. Once cooked, chop into small pieces with a knife.
- Place potatoes on baking pan. Press down on each potato with a ramekin or heavy coffee cup. The potatoes should easily smash. Sprinkle potatoes with garlic powder and chili powder. Season with salt and pepper. Add 1 of the tablespoons of oil drizzling over potatoes. Take a metal spatula and toss around baking pan coating potatoes. Cook for 10 minutes at 475 degrees. Remove pan and toss potatoes again with spatula. Place back in oven and cook for 10 more minutes (you can cook ahead and refrigerate).
- Remove sausage from pan and immediately add chopped bell peppers. Add pinch of salt and fresh ground pepper. Cook peppers until soft and translucent. Beat 2 eggs and add to pan stirring in peppers. Cook for 2-3 minutes or until eggs are cooked.
- Lay your tortilla or wrap down on a cutting board. Add sour cream, chives, eggs, sausage, 1 large spoonful of potatoes,cheese and Chimichurri (optional). Roll up two sides together vertically. Press and roll up tortilla from top to bottom vertically.
- In another small sauté pan or cast iron skillet, heat 1 Tb of butter and 1 Tb of olive oil on medium-high heat. Place burrito in pan and press down. Cook on both sides for 2-3 minutes or until tortilla is golden brown.
- Place burrito on cutting board and slice in half. Enjoy!
Chimichurri:
6 Cloves of garlic (peeled)
1 Tb Shallot (chopped)
1 Tb Peppadew peppers (chopped)
3/4 Tb Jalapeño (chopped)
2 Tb Olive Oil
2 Red Wine Vinegar
1 Cup fresh Basil
3/4 Cup fresh oregano
Add garlic, shallot (chopped), peppers, basil and oregano to food processor. Turn on and process until ingredients are well mixed and blended. While good processor is still on, add vinegar and olive oil. Feel free to add more olive oil if needed when consistency is too thick. (If it’s too liquidity, you can add more basil and oregano)