Crispy Potato Breakfast Burrito
This is the breakfast burrito of my dreams! The key is to dice the potatoes small, and to cook them until they’re extra crispy. That, combined with vegan egg, veggies and guacamole make this a delicious, filling and satisfying breakfast!
Breakfast burritos are somewhat of a staple here in San Diego. I’ve eaten them my entire life and I absolutely love them! This is definitely a breakfast I make when I need something filling to last me throughout the morning.
My favorite thing about burritos is that you can make them differently every time depending on what you want inside. While this may be my go-to breakfast burrito, I like to switch it up every now and then by adding in some vegan sausage, melting in some vegan cheese, or adding hash browns instead of diced potatoes! No matter what way you make them, it’s almost impossible to go wrong.
I got some inspiration for this breakfast burrito from a restaurant Chancy and I visit whenever we go to Big Sur. Their breakfast burritos are one of our favorites and the reason we like it so much is because of the crispy potatoes inside! I wanted to master the crispy potato filling and combine it with the fillings I normally include like vegan egg, my favorite veggies and homemade guacamole. The end result is this amazing breakfast burrito!
Make this on your next Saturday morning to kickstart your weekend, or whip it up during the week to tide you over until lunch, maybe even dinner! This burrito is simple and easy to make, and shouldn’t take too much time either. Don’t forget to enjoy it with your favorite salsa!
PREP TIME
10min
COOK TIME
30min
TOTAL TIME
40min
INGREDIENTS
Crispy Potatoes
- 4 Potatoes (about 1 lb), peeled & diced small
- Avocado Oil for Pan Frying
- 1-2 Tbsp Dried Thyme
- 1-2 Tbsp Vegan Butter
- Salt & Pepper
Easy Tofu Scramble
- 1/2 Package of Medium Firm Tofu
- 1 Tsp Ground Tumeric
- 1 Tsp Garlic Powder
- 2 Tbsp Salsa (I used store bought)
- Salt & Pepper
Other Ingredients
- 3 Cloves of Garlic,minced
- Cooking Oil of Choice
- 1/2 Small Yellow or White Onion, thinly sliced
- 1 Bell Pepper or Poblano Pepper, thinly sliced
- Flour Tortillas (gluten free optional)
- Vegan Sour Cream or Cashew Crema
- Avocado
- Juice of 1/2 a Lemon
- Salsa or Hot Sauce of Choice
EQUIPMENT
- 1 Medium Sized Pot
- Medium Sized Pan
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
For the Crispy Potatoes
- Bring a pot of water to a a boil, salt the water then boil the diced potatoes for 3 minutes.
- Strain the potatoes. They should be soft but not too soft.
- In a pan, add 2 tbsp of high heat oil. Once hot, add a batch of the cooked/drained potatoes. You don't want to over crowd the pan! Do it in batches if needed. Cook on medium heat/high until golden and toss the potatoes to the other side to allow them to get crispy all around. Once crispy and golden, lower heat to medium.
- Add 1/2 tbsp of vegan butter and a couple punches of dried thyme. Toss again and add salt and pepper.
For the Tofu Scramble
- To a pan add 1 tbsp oil. Then once hot, crumble the tofu into the pan. Cook for 2-3 minutes then add in seasonings & salsa. Mix to combine and cook for 5-6 minutes on medium/low heat.
For the Sautéed Veggies
- In a pan over medium heat add 1 tbsp oil. Add in the sliced onions. Sauté for 3 minutes then add in peppers and garlic. Sauté for 6-8 minutes then season with salt and pepper
Bring it all Together
- Prepare your easy guacamole by mash avocado, adding the juice of 1/2 a lime, pinch of salt, pepper and garlic power.
- On a hot pan, heat tortilla on both sides for 10-15 seconds, add fillings into the center of the tortilla leaving 1 inch of space on each side, fold in sides then roll into a burrito!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
