Ingredients:

  • 2 large Russet potatoes (500g), peeled and diced into 1/2-inch cubes
  • 2 tbsp (30ml) neutral oil (avocado or grapesed)
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (2.5g) garlic powder
  • 1/2 tsp fine sea salt
  • 1/4 tsp cracked black pepper
  • 8 large eggs
  • 2 tbsp (30ml) heavy cream
  • 1 tbsp (14g) unsalted butter
  • 1/4 cup (10g) fresh chives, finely minced
  • 1 lb (450g) ground pork breakfast sausage
  • 1.5 cups (150g) sharp cheddar cheese, freshly shredded
  • 6 extra-large flour tortillas (10-12 inch)
  • 1/2 cup (120g) chunky salsa, drained

Instructions:

  1. Heat 2 tbsp of neutral oil in your heavy skillet over medium high heat. Add the diced Russet potatoes and let them sit undisturbed for 4-5 minutes until a deep golden crust forms. Resist the urge to shake the pan too early! Once they release easily, toss them with the smoked paprika, garlic powder, salt, and pepper. Cook for another 8-10 minutes until tender inside.
  2. In a separate pan (or the same one, wiped out), brown the 1 lb pork sausage. Break it into small crumbles with your spatula. Cook for 6-8 minutes until no pink remains and the edges are slightly crispy. Remove the meat and set it aside on a paper towel lined plate to drain excess fat.
  3. Whisk the 8 eggs with 2 tbsp heavy cream and a pinch of salt. Melt 1 tbsp butter in a non stick skillet over medium low heat. Pour in the eggs and let them sit for 20 seconds. Using your spatula, gently push the eggs toward the center. Add the chives. Cook until they look slightly underdone and wet, as they will continue to cook from residual heat.
  4. Lay your warmed tortilla flat. In the center, layer a portion of cheese, followed by the crispy potatoes, savory sausage, and a scoop of eggs. Top with a tablespoon of the drained salsa. Note: Placing the cheese first creates a fat barrier that protects the tortilla from moisture.
  5. Place the burrito seam side down in a hot, dry skillet. Press down slightly. Toast for 1-2 minutes per side until the tortilla is golden and the seam is fused shut. This technique is similar to how we achieve the crunch in our Grilled Cheese Burrito recipe.