Parsnips and Pastries

Loaded Potato Breakfast Burrito


Step 1

In a sauté pan or cast iron skillet, sauté the diced bacon until crisp. Remove the bacon with a slotted spoon and drain on paper towels.

Step 2

Reserve 1 tablespoon of the bacon fat (or use olive oil) and sauté the diced potatoes until tender and caramelized. Season with sea salt and pepper.

Step 3

Whisk the eggs. Form a ‘hole’ in the center of the potatoes on the pan, and pour the eggs on. Cook until eggs are done.

Step 4

Warm the tortillas between two damp paper towels in the microwave for 35 seconds.

Step 5

Spread 1 tablespoon of greek yogurt on each tortilla. Fill with the potato/rutabaga and egg mixture. Top with the crisp bacon and 1 tablespoon of cheddar cheese. Sprinkle with the chopped chives and roll the burrito.