The weekend is usually very busy for us, so I like to take the time and make a hearty healthy breakfast to keep us going. This is one of my go-to weekend breakfasts’, but is really simple enough and quick enough to throw together on any morning.
1. Cook ahead potatoes
The evening before or even a few days before I cook off potatoes by boiling them in salted water. I actually learned this trick from my mother-in-law. I add my washed potatoes to a pan and cover about half way with warm water and then sprinkle them with sea salt. This results in evenly salted boiled potatoes, who knew! To cook them I let them simmer on medium heat until they are tender.
2. Make the hash
This is really the only cook ahead step that I do for these. So in the morning I grab my boiled potatoes and slice them up and then saute in a pan with either your choice of coconut oil, olive oil, or butter. I saute them with freshly cracked pepper until they are nice and brown. Then add black beans and green chilies to the potatoes and cook a bit longer so that everything is warm.
3. Scramble the eggs and warm the tortillas
I quickly scramble some eggs with salt and pepper. Now its time to prep your tortillas. I always use fresh corn tortillas and warm them on each side with no oil in a cast iron pan until they are warm and supple.
Now it’s time to build your burritos/tacos. I layer in some of the hash with the scrambled egg and wrap them in the tortillas then top with fresh salsa and strained Greek yogurt in place of sour cream. Now I can’t believe that I am missing avocado in this picture! I must have been out, but I would highly advise adding freshly sliced avocado to these as well.
Ingredients for 4 small burritos or tacos
4 corn tortillas
1/2 C black beans (freshly cooked or canned)
1/4 C. diced green chilies
2 C. boiled potatoes (sliced)
4 eggs scrambled
1/2-1 avocado (sliced)
Sea salt and Pepper
Plain Greek strained yogurt