If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
If I go out for breakfast and the place has corned beef hash - I'm ordering it, every time. And with our love of burritos, it was probably only a matter of time for this mashup to happen.
Makes 2 big burritos (or 3-4 smaller ones)
Ingredients
2 russet potatoes
1 tablespoon butter
1 tablespoon neutral oil
1 yellow onion, diced
1 pound cooked corned beef, cut in 1/2 inch dice
1/2 tablespoon each granulated garlic, onion powder, oregano and dried thyme
1 tablespoon Worcestershire
Kosher salt & coarse ground black pepper
1.5 cups shredded mozzarella, really any shredded cheese would work here
1/4 cup grainy mustard
2 large or 4 smaller flour tortillas
Eggs, 1 for each burrito
Directions
Peel potatoes, cut into about a 1/2 inch dice then put into boiling water 5 minutes to soften - remove and drain
Melt butter & oil in a large pan, add the potato & onion then mix well to coat in the butter & oil and let cook without stirring 5 minutes
Add the corned beef, garlic, onion powder, oregano, thyme, a tablespoon of oil and the Worcestershire - mixing everything together really well
Flatten slightly with a spatula, and let sit a couple minutes to get some really good browning on the bottom, then flip over and repeat - do this a few times until most of the hash is evenly browned
Add the cheese, stirring in well
Fry or scramble eggs - you choose
Warm tortillas, then spread some mustard in the middle (2 tablespoons each for the large tortillas, or 1 each for the smaller guys), add corned beef, your egg and roll up
