Homemade Potatoes and Onions

1. Heat 1 tbsp of olive oil in a skillet on medium-high heat.
2. Dice white inion and drop into the skillet. Sautee until the onion is translucent.
3. Remove from the pan and set aside.
4. Heat a pot of salted water until boiling.
5. Drop in peeled and cubed potatoes and boil for about 3-4 minutes.
6. (While potatoes are boiling: heat 2 tbsp of olive oil in a cast iron skillet).
7. Remove potatoes from water/drain. Pat dry.
8. Add potatoes to the cast iron.
9. Season the potatoes with kosher salt, garlic, pepper, onion, and paprika.
10. Turn potatoes occasionally until slightly crispy and cooked through.
11. Turn off the heat, drop in the onions and mix with the potatoes. Set aside.

Black Beans and Salsa

1. Drain 1/2 can of black beans (or the whole one and save 1/2 the beans for another time).
2. Add drained beans to a mixing bowl.
3. Spoon in a few scoops of your favorite salsa. Let’s just coat the beans and not dredge them.

Eggs and assembling the burrito

1. Heat skillet on medium-low heat.
2. Crack eggs into the skillet. Scramble.
3. Flip eggs, layer with cheese, and cover until cheese has melted. Add a little water to melt cheese faster.
4. To assemble the southern egg burrito: Layer avocado, scrambled eggs with cheese, potatoes/onions, and beans.
5. 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).
6. Slice in half and serve with ketchup, sriracha, or combination of the two.