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Corned Beef Hash Breakfast Burritos

Corned beef hash breakfast burrito with eggs cheese and potatoes on rustic board
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Transform classic diner hash into a balanced, portable meal. These burritos deliver serious flavor with a generous filling of potatoes, peppers, and eggs, perfect for a protein-packed start to your day.

Ingredients

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  • 1 tablespoon olive oil or butter
  • 1 small yellow onion, diced
  • 1 bell pepper (any color), diced
  • 2 cups diced cooked potatoes
  • 2 cups cooked corned beef, shredded or diced
  • 4 large eggs, lightly beaten
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 4 large burrito-size flour tortillas
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

Instructions

  1. Heat oil or butter in a large skillet over medium heat. Add onion and bell pepper. Cook for 5-6 minutes until softened.
  2. Add potatoes and corned beef. Spread into an even layer and cook undisturbed for 3-4 minutes to crisp. Stir and cook another 3-4 minutes until potatoes are golden.
  3. Push hash mixture to one side. Pour eggs into empty space. Let set 30 seconds, then scramble, folding into hash as they cook. Season with garlic powder, paprika, salt, and pepper. Remove from heat.
  4. Warm tortillas. Place a tortilla flat. Spoon filling down center, leaving 2 inches at bottom. Top with cheese.
  5. Fold bottom edge up over filling. Fold in left and right sides. Roll burrito away from you tightly. Repeat.

Notes

Use leftover cooked potatoes for best texture. Do not overfill tortillas to prevent bursting. For freezing, wrap tightly in parchment then foil. Reheat from frozen in microwave for 2-3 minutes.

Nutrition

Find it online: https://www.stacksipsnack.com/corned-beef-hash-breakfast-burritos/