The Weekend Breakfast Burrito
1lb. spicy chorizo or sage sausage
2-4 Yukon potatoes, cubed
1 cup raw cheddar cheese
1 clove garlic
1/2 white onion
1/4 cup fresh cilantro
10-inch flour tortillas
EVOO or avocado oil
green onion for garnish
In a small bowl, create a fresh salsa by combining the chopped/minced garlic, onion, cilantro, and jalapeno with 1/2 fresh lime juice and 1/2 teaspoon sea salt. Set aside for serving.
On medium heat, brown the sausage of choice. Let cool, take from pan and set aside.
Add cubed potatoes to the pan, brown in sausage fat. (or in EVOO/avocado oil if preferred).
Grate cheddar cheese & slice avocado
Just before assembly, scramble the eggs with a dash of cumin, salt, pepper, and smoked paprika.
Assemble burritos by warming the tortilla in pan on stovetop, 10 seconds each side.
Add sausage, scrambled egg, browned potatoes, fresh salsa, cheese, red & green salsas, avocado.
Garnish with green onion and any additional ingredients of choice.
*Serve with a Filthy premium all-natural bloody mary. Enjoy!