Eatsy: Breakfast Burritos

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continentaldrift

Story by Kimberley Hasselbrink

Published on June 14, 2012 in Eatsy

continentaldrift

One of my favorite things about camping is the camaraderie that happens among the folks at the campsite. Conversations unfold easily, perhaps owing to fewer walls around our personal spaces. And often, meals are shared and those strangers one site over become fast friends.

With summer vacationing in full swing, I’ve been thinking a lot about food that holds up well while traveling (and foods that are easily shared). That’s what this breakfast burrito is all about. Hard cheese, tortillas, cherry tomatoes, sweet corn, potatoes and (packaged) eggs typically can withstand a few days of knocking about, and most don’t even need a cooler to keep fresh. If you’re lucky, perhaps you can barter a breakfast burrito with your camping neighbors for a delicious dinner in return. And I’m pretty certain that these breakfast burritos will be just as tasty made at home without the benefit of campfire smoke, too.

Kimberley Hasselbrink

Breakfast Burritos
Yield: 4 servings

1 large russet potato, diced
1 cup cherry tomatoes, sliced in half
1 ear corn, kernels sliced from cob
6 green onions, diced (white and pale green parts only)
1/2 jalapeño, diced (adjust if you prefer more or less heat)
1/4 cup diced cilantro
Juice of one lime
6 eggs, beaten together
4 whole wheat tortillas
4 ounces sharp cheddar, jalapeño jack cheese, or similar, grated
Olive oil for cooking
Optional: canned black beans, fresh avocado, hot sauce

Warm a medium skillet over a medium low flame. When the pan is hot, add a little olive oil and the potatoes. Sprinkle with salt and pepper. Fry the potatoes, stirring occasionally, until cooked through but firm, about 15-20 minutes.

Kimberley Hasselbrink

While the potatoes are cooking, prepare the salsa. Combine the tomatoes, corn, green onions, jalapeño, cilantro and lime juice. Add salt to taste and set aside.

When the potatoes are done, remove from heat and set aside. (You can place these in a warm oven if at home.)

Kimberley Hasselbrink

Reduce heat to low and add the whisked eggs. For a nice, creamy scramble, pull a wooden spoon from the outer edge of the pan to the inner, working clockwise, until the eggs have set.

Last, warm the tortillas quickly over the flame to soften and char a little.

Kimberley Hasselbrink

Serve family style, with cheese, cilantro and any optional additions on the side.

Kimberley Hasselbrink is a food photographer and blogger based in San Francisco. She is the author of the blog The Year in Food, which is framed around a monthly seasonal food guide. Kimberley enjoys unusual produce, strong coffee, road trips and summer nights.

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