I recently went on a trip with my best friends to Savannah, Georgia. While we were there, we toured many of the local establishments. At this one place in particular, I had one of the best southern egg burritos. It was so good that I wanted to make it the minute I got home.
The egg wrap I made a few months ago, was the best. And then I had this burrito in Savannah. It made me realize what was missing from my egg wrap: more flair. I’ve been craving an egg burrito for a few weeks. Like I mentioned yesterday, I’m on an anti-inflammation diet. Aside from the tortilla wrap and the cheese, everything in this wrap is fair game. So I’ve been having some deconstructed egg burritos lately. I don’t mind them, but I miss the wrap and the cheese!
How I make the Southern Egg Burrito
Basically, we’re making that egg wrap with some flair; that’s the base for this recipe. The only additions to this burrito are the homemade potatoes, onions, and black beans. And a little more seasoning like garlic and paprika. I know some of our hash browns take a minute to make. But trust me, these potatoes will be quick.
For the potatoes, you’ll want to peel them and then cut them into one-inch bite size pieces. Then boil those chunks for about three minutes or so. We’re not trying to cook them all the way through, just trying to get them to a state where they’ll be quicker to cook in a cast iron pan. At the same time, heat oil in a cast iron. Drain the potatoes from the water and carefully put them in the cast iron. Now it’s time to season those potatoes with some salt, garlic, pepper, onion, and paprika. Mix around, flip, and cook until they’re done and crispy on the outside. Oh, so right before this, you just sautéed onions. So once the potatoes are done, you’ll drop the onions into the pan and mix.
For the black beans, you’ll only need about a half can (unless you have more than 2-4 guests). Drain the beans and move to a mixing bowl. Spoon in your favorite salsa, something mild to spicy is perfect. You don’t need much salsa; just to lightly coat the beans. We’re not looking for a swamp of salsa.
Once you have everything you’ll layer in the wrap and serve!
Southern Egg Burrito
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Loading...Ingredients
- Small white onion, chopped
- 2 gold potatoes, cut into 1 inch cubes
- 1/2 tsp Salt
- 1/2 tsp Garlic powder
- 1/4 tsp Black pepper
- 1/4 tsp Onion powder
- 1/2 tsp Paprika
- 1/2 can of black beans
- Less than 1/4 cup of your favorite salsa
- 8 eggs, scrambled
- 8 slices American cheese
- 1 burrito wrap
- Avocado
Instructions
Homemade Potatoes and Onions
Heat 1 tbsp of olive oil in a skillet on medium-high heat.
Dice white inion and drop into the skillet. Sautee until the onion is translucent.
Remove from the pan and set aside.
Heat a pot of salted water until boiling.
Drop in peeled and cubed potatoes and boil for about 3-4 minutes.
(While potatoes are boiling: heat 2 tbsp of olive oil in a cast iron skillet).
Remove potatoes from water/drain. Pat dry.
Add potatoes to the cast iron.
Season the potatoes with kosher salt, garlic, pepper, onion, and paprika.
Turn potatoes occasionally until slightly crispy and cooked through.
Turn off the heat, drop in the onions and mix with the potatoes. Set aside.
Black Beans and Salsa
Drain 1/2 can of black beans (or the whole one and save 1/2 the beans for another time).
Add drained beans to a mixing bowl.
Spoon in a few scoops of your favorite salsa. Let's just coat the beans and not dredge them.
Eggs and wrapping the burrito
Heat skillet on medium-low heat.
Crack eggs into the skillet. Scramble.
Flip eggs, layer with cheese, and cover until cheese has melted. Add a little water to melt cheese faster.
To assemble the southern egg burrito: Layer avocado, scrambled eggs with cheese, potatoes/onions, and beans.
Wrap burrito, and place in the skillet on low heat to brown the seal. Flip to the other side and brown (golden brown, not burned).
Slice in half and serve with ketchup, sriracha, or combination of the two.
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