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Savory Hatch Green Chile Breakfast Burritos Recipe with Egg and Potato

Hatch green chile breakfast burritos - featured image
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A bold and comforting breakfast burrito featuring smoky Hatch green chiles, creamy scrambled eggs, and crispy potatoes, perfect for easy mornings and brunches.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 2 medium russet potatoes, peeled and diced (about 2 cups)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper, to taste
  • 1/4 teaspoon smoked paprika (optional)
  • 1 cup roasted Hatch green chiles, peeled and chopped (fresh or canned)
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup sour cream or Mexican crema
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 4 large flour tortillas (10-inch size)
  • 1 cup shredded cheddar or Monterey Jack cheese (optional)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Rinse and peel the potatoes, then dice into 1/2-inch cubes (about 2 cups). Soak briefly in cold water to remove excess starch. Drain and pat dry thoroughly. (10 minutes)
  2. Heat 1 tablespoon butter in a large skillet over medium heat. Add diced potatoes, sprinkle with salt and smoked paprika if using. Cook, stirring occasionally, until golden and crisp outside and tender inside, about 15 minutes. Add a splash of water and cover briefly if potatoes stick. Remove and set aside. (15 minutes)
  3. In the same skillet, add remaining 1 tablespoon butter. Add chopped onion and cook until soft and translucent, about 3-4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant. (5 minutes)
  4. Beat eggs with a pinch of salt and pepper. Pour into skillet with onions and garlic over medium-low heat. Stir gently and cook until just set but still creamy, about 3-4 minutes. Remove from heat. (5 minutes)
  5. In a small saucepan, warm olive oil over medium heat. Add cumin and oregano, stirring until fragrant (about 30 seconds). Add chopped Hatch green chiles and broth. Simmer gently for 5 minutes, stirring occasionally. Remove from heat and stir in sour cream or crema until smooth. Adjust salt to taste. (10 minutes)
  6. Warm tortillas in a dry skillet or microwave until pliable. Lay out each tortilla and evenly distribute sautéed potatoes, scrambled eggs, and cheese if using. Roll up tightly to form burritos. (5 minutes)
  7. Place burritos on plates and generously spoon warm Hatch green chile sauce over the top. Garnish with fresh cilantro and serve immediately. (2 minutes)

Notes

Dry potatoes thoroughly after soaking to ensure crispiness. Cook eggs low and slow for creamy texture. Simmer Hatch green chile sauce gently to avoid bitterness. Warm tortillas briefly to prevent cracking when rolling. For dairy-free, substitute sour cream with coconut yogurt and omit cheese.

Nutrition

Keywords: Hatch green chile, breakfast burrito, scrambled eggs, potatoes, spicy breakfast, brunch, easy breakfast, savory burrito

Find it online: https://emmastirs.com/savory-hatch-green-chile-breakfast-burritos-recipe-with-egg-and-potato-perfect-for-easy-mornings/