Late-Night Breakfast Burrito with Crispy Hash Browns

Why You’ll Love This Recipe

• Comforting textures: creamy soft-scrambled eggs meet shatteringly crisp hash browns.
• Big flavor fast: pantry-friendly ingredients, done in about 25 minutes.
• Customizable heat: mild salsa or a bold dash of hot sauce—your call.
• Late-night friendly: minimal prep, one pan, maximum satisfaction.

Grocery List

• Produce: Frozen shredded hash browns; optional cilantro and scallions.
• Dairy: Eggs, shredded sharp cheddar, unsalted butter, milk.
• Pantry: Large flour tortillas, vegetable oil, salsa, hot sauce, kosher salt, black pepper.

Full Ingredients

For the Burritos

• 2 large (10-inch) flour tortillas
• 2 cups (220 g) frozen shredded hash browns, thawed 5 minutes on the counter
• 2 tbsp vegetable oil, divided
• 4 large eggs
• 2 tbsp milk (or half-and-half)
• 1 tbsp unsalted butter
• 1 cup (4 oz/115 g) shredded sharp cheddar cheese
• 1/2 cup (120 g) salsa (mild, medium, or hot)
• 2–4 tsp hot sauce, to taste
• 3/4 tsp kosher salt, divided (1/2 tsp for potatoes, 1/4 tsp for eggs)
• 1/4 tsp freshly ground black pepper

Optional To Serve

• Fresh cilantro leaves and thinly sliced scallions
• Extra salsa and hot sauce on the side
• Sour cream or Greek yogurt (optional)

Step-by-Step Instructions

Step 1: Prep and preheat

Set a 12-inch nonstick or well-seasoned cast-iron skillet over medium-high heat. If using an infrared thermometer, aim for about 375°F (190°C) at the pan surface. Thaw hash browns on the counter for 5 minutes so they release moisture faster. In a bowl, whisk the eggs, milk, 1/4 teaspoon salt, and the black pepper until fully combined and slightly frothy. Have cheddar, salsa, hot sauce, and tortillas ready.

Step 2: Crisp the hash browns

Add 2 teaspoons of the vegetable oil to the hot skillet. Spread the hash browns in an even, thin layer and press lightly with a spatula. Cook undisturbed for 4–5 minutes until deeply golden. Drizzle another 2 teaspoons oil around the edges, flip in large sections, and cook 4–5 minutes more. Season with 1/2 teaspoon salt. Transfer to a plate and keep warm.

Step 3: Soft-scramble the eggs

Reduce the heat to low. Add the butter to the skillet. When melted and foamy but not browned, pour in the eggs. Using a silicone spatula, stir slowly, sweeping the bottom and folding the eggs to form small, creamy curds. Cook 3–4 minutes until just set and glossy. For firmer eggs, cook 30–60 seconds longer. Remove from heat immediately to prevent overcooking.

Step 4: Warm the tortillas

Warm each tortilla in a dry skillet over medium heat for 20–30 seconds per side until pliable with light brown spots. Alternatively, wrap both tortillas in foil and warm in a 300°F (150°C) oven for 5 minutes. Warm tortillas roll tighter and resist tearing.

Step 5: Layer the fillings

Place a warm tortilla on a board. Sprinkle 1/2 cup cheddar in a line down the center, leaving 2 inches at the bottom edge. Top with half the soft-scrambled eggs, then half the crispy hash browns. Spoon over 1/4 cup salsa and drizzle 1–2 teaspoons hot sauce. Repeat with the second tortilla and remaining fillings.

Step 6: Roll it tight

Fold the bottom edge up over the filling, then fold the left and right sides in. Roll away from you as tightly as possible to form a compact burrito. Place seam-side down to help it seal.

Step 7: Optional skillet seal and serve

For a toasty exterior and a better seal, place burritos seam-side down in a dry skillet over medium heat for 30–60 seconds per side until lightly browned. Slice in half on a diagonal. Garnish with cilantro and scallions if using, and serve with extra salsa and hot sauce.

Pro Tips

• Press, then leave the hash browns alone to build a crisp crust before flipping.
• Low heat and patience make creamy, soft-scrambled eggs; pull them just before they look done.
• Warm tortillas are key to a tight roll—if they cool, give them another quick warm-up.
• Layer cheese under the hot eggs so it melts, and keep salsa on top to avoid soggy spots.
• For extra insurance against tearing, double up tortillas or use burrito-size (10–12 inch) wraps.

Variations

• Bacon or Sausage: Add 4 slices crisp bacon or 6 oz cooked breakfast sausage for a meatier burrito.
• Veggie Supreme: Add sautéed peppers and onions, or black beans and corn; swap cheddar for pepper jack.
• California Style: Add sliced avocado, a squeeze of lime, and a dollop of sour cream.

Storage & Make-Ahead

Wrap assembled, sealed burritos tightly in foil. Refrigerate up to 3 days or freeze up to 2 months. Reheat refrigerated burritos in a 350°F (175°C) oven, still wrapped, for 12–15 minutes, then unwrap and crisp 2 minutes per side in a skillet. From frozen, bake at 350°F (175°C) for 30–35 minutes or thaw overnight first for quicker heating. For microwave: unwrap, wrap in a damp paper towel, heat 60–90 seconds (refrigerated) or 2–3 minutes (frozen), flipping halfway, then crisp in a skillet if desired.

Nutrition (per serving)

Approximate per burrito: 760 calories; 45 g fat; 52 g carbohydrates; 34 g protein; 4 g fiber; 1,150 mg sodium. Values will vary based on brands and salsa/hot sauce used.