Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hatch Green Chile Sausage Breakfast Burritos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 60 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American Southwest

Description

These Hatch Green Chile Sausage Breakfast Burritos combine tender roasted potatoes, savory ground sausage, fluffy eggs with flavorful Hatch green chiles, and melted cheddar cheese all wrapped in warm flour tortillas. Perfectly balanced with a little smoky heat and hearty ingredients, they make a satisfying breakfast or brunch option that’s easy to prepare and serve for a crowd.

Ingredients

Potatoes

  • 1 pound potatoes (any kind, see note 1)
  • Vegetable oil (for roasting)
  • Salt (to taste)
  • Black pepper (to taste)

Sausage and Egg Mixture

  • ½ pound ground sausage
  • 8 large eggs
  • 4 ounces Hatch green chiles (divided as 8 oz and 4 oz, heat level of choice, seeded, peeled, chopped; fresh, canned, or frozen)
  • ¼ teaspoon garlic powder
  • Salt and black pepper (to taste)

Assembly

  • 8 large flour tortillas
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the potatoes.
  2. Prepare Potatoes: Cut the potatoes into small breakfast-style cubes for even cooking and a nice texture in the burrito.
  3. Roast Potatoes: Place the cubed potatoes on a baking sheet and drizzle with vegetable oil. Season generously with salt and black pepper. Roast in the preheated oven for about 20 minutes or until tender and cooked through, adjusting time depending on potato variety and cube size. Remove and set aside.
  4. Cook Sausage: Heat a large skillet over medium heat. Once hot, add the ground sausage and cook thoroughly until no longer pink, breaking it up as it cooks.
  5. Mix Eggs and Chiles: Meanwhile, whisk together the eggs, 4 ounces of the chopped Hatch green chiles, and garlic powder in a medium bowl until well combined.
  6. Cook Egg Mixture: Once the sausage is cooked through, pour in the egg and chile mixture. Gently stir and cook until the eggs reach your desired doneness. Season with salt and black pepper to taste, then remove from heat.
  7. Portion Filling: Divide the roasted potatoes and sausage-egg mixture into 8 equal portions. You can shape the potatoes into mounds and create indentations in the egg mixture like pizza slices for easy portioning.
  8. Assemble Burritos: Lay a tortilla flat and place a portion of potatoes about one-third up from the bottom edge, leaving space on the sides.
  9. Add Cheese: Sprinkle about 2 tablespoons of shredded cheddar cheese evenly on top of the potatoes.
  10. Add Egg Mixture: Spoon a portion of the sausage and egg mixture on top of the potatoes and cheese.
  11. Roll Burrito: Fold the sides of the tortilla inward, then fold the bottom edge up over the filling and continue rolling tightly to enclose all the ingredients. If needed, use the folded tortilla parts to pull the filling downward to keep everything secure.
  12. Repeat: Repeat the assembly and rolling process with the remaining tortillas and filling portions.

Notes

  • Note 1: You can use any potato variety for roasting; Yukon Gold or red potatoes work well for their creamy texture and roasting qualities.
  • Seed and peel the Hatch green chiles for a milder flavor, or leave seeds in for extra heat.
  • This recipe makes 8 burritos, perfect for a family breakfast or meal prep.
  • To keep burritos warm, wrap in foil and place in a low oven or cover with a clean towel.

Find it online: https://ivysrecipes.com/hatch-green-chile-sausage-breakfast-burritos-recipe/