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Easy Hatch Green Chili and Potato Breakfast Burrito

Hatch green chili breakfast burrito - featured image
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A quick and flavorful breakfast burrito featuring crispy potatoes, creamy scrambled eggs, and smoky Hatch green chili wrapped in a warm tortilla. Perfect for busy mornings or on-the-go meals.

Ingredients

Scale
  • 2 medium Yukon gold potatoes, peeled and diced into ½-inch cubes
  • 1 tablespoon olive oil or vegetable oil
  • ½ teaspoon smoked paprika
  • Salt and black pepper, to taste
  • ½ cup Hatch green chili, roasted and chopped
  • 1 small yellow onion, finely diced
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin (optional)
  • 4 large eggs, beaten
  • 2 tablespoons milk or cream
  • Salt and pepper, to taste
  • 4 large flour tortillas (10-inch size)
  • ½ cup shredded cheddar or Monterey Jack cheese
  • Optional toppings: sour cream, fresh cilantro, salsa verde

Instructions

  1. Prepare the potatoes: Peel and dice Yukon gold potatoes into ½-inch cubes. Rinse in cold water to remove excess starch, then pat dry thoroughly.
  2. Cook the potatoes: Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced potatoes, season with salt, pepper, and smoked paprika. Stir occasionally and cook for 12-15 minutes until golden brown and tender. Add a splash of water and cover briefly if potatoes stick.
  3. Sauté aromatics and green chili: Push potatoes to one side or transfer temporarily. Add diced onion and garlic; cook until translucent, about 3-4 minutes. Stir in chopped Hatch green chili and cumin; cook 2 more minutes. Combine with potatoes.
  4. Prepare the eggs: In a bowl, whisk eggs, milk or cream, salt, and pepper. Heat a clean non-stick pan over medium-low heat, pour in eggs, and stir gently until soft curds form and eggs are cooked but moist, about 3-4 minutes. Remove from heat.
  5. Assemble the burritos: Warm tortillas until soft. Lay one flat, add potato and green chili mixture, top with scrambled eggs, and sprinkle cheese. Fold sides inward and roll tightly from bottom up.
  6. Optional crisping: Place burrito seam-side down in a hot skillet for 1-2 minutes per side until golden brown and cheese melts.

Notes

Dry potatoes thoroughly before frying to ensure crispiness. Cook eggs low and slow for creamy texture. Drain canned Hatch chilies to avoid excess moisture. Warm tortillas before assembly to prevent cracking. Burritos can be assembled ahead and refrigerated; reheat in skillet for best texture.

Nutrition

Keywords: breakfast burrito, Hatch green chili, potato burrito, easy breakfast, quick breakfast, scrambled eggs, spicy breakfast, vegetarian breakfast

Find it online: https://yumbelle.com/easy-hatch-green-chili-and-potato-breakfast-burrito-recipe-with-step-by-step-guide/