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  • Writer's pictureOllie Tarrant

Breakfast Burrito

I stumbled across this the other day when deciding what to have for breakfast, and it tasted so good that I decided to write a recipe for it. The hash brown in particular I was very pleased with - super crunchy and flavourful! I've re-used the peppers and onion recipe from the pork chop recipe I put up previously - they go really well here and add a lovely sweet and sour element which rounds off the flavours.

It's a lovely balance of flavours and textures and is something a bit different for breakfast/brunch. Definitely a weekend option, as it's not totally straightforward, but well worth the effort!

Ingredients (serves 4)

  • 2 large Maris piper potatoes

  • 1/2 white onion

  • 2 tbsp cornflour

  • 70g chorizo

  • 1 red pepper

  • 1 red onion

  • 2 tbsp red wine vinegar

  • 1 tbsp sugar

  • 4 eggs

  • 4 tortillas

  • 1 tbsp butter

  • 80g extra mature cheddar, grated

  • 2 spring onions, sliced

  • Small handful coriander, chopped

  • Hot sauce


  1. To make the hash brown, peel and grate the potatoes. Add into a bowl of water and rinse until some of the starch is removed. Drain and put in a large bowl. Peel and grate in the 1/2 onion.

  2. Add the potato mixture into a cheesecloth or clean tea towel and squeeze to remove as much moisture as possible. Add back into bowl along with the cornflour, egg, seasoning and a splash of oil. Mix thoroughly until all combined.

  3. Bring a frying pan up to a medium heat and add some neutral oil. Add your hash brown mixture into the pan, spreading it out to an even thickness and making sure it’s all pressed together to form a pancake. Cook for 3-5 mins each side, until golden and crispy all over. Slice into squares and set aside.

  4. To make the pepper mixture, finely dice the chorizo, and slice the pepper and onion into strips. In a frying pan on a medium heat, add the chorizo and cook for 3 mins until it releases its oil, then add the peppers and onions. Cook for 5-7 mins, until softened. Add in the vinegar and sugar and cook for a further minute, until everything is coated. Season and set aside.

  5. Whisk the eggs together, then add to a pan on a medium heat with the butter and spring onions. Cook until just scrambled, stirring often. Set aside.

  6. To build the burrito, warm up the tortillas, then fill with the eggs, a generous amount of the pepper/chorizo mixture, a few squares of hash brown, a spoonful of the eggs, handful of the cheddar, and a scattering of coriander. Add hot sauce as preferred and wrap up.

If you do give this a go, I wanna see those cross sections! Hit me up on @otcooks_eats on Instagram with the results.


OT x

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