Chef Tom Fraker
DYP® (Dutch Yellow® Potatoes) and Soyrizo Breakfast Burritos
Category
Entree
Servings
6 - 8 servings
Prep Time
15 minutes
Cook Time
10 minutes
Author:
Chef Tom Fraker
Ingredients
-
2 tablespoons Extra Virgin Olive Oil
-
2 tablespoons Unsalted Butter
-
1½ pounds Melissa’s Dutch Yellow® Potatoes, diced small
-
⅛ teaspoon Kosher Salt
-
⅛ teaspoon Freshly Ground Pepper
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1 package Melissa’s Soyrizo
-
3 Roma Tomatoes, diced small
-
3 Scallions, ends trimmed, white and pale green parts sliced into rounds
-
10 Eggs, whisked
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6-8 large Tortillas
-
1 cup Sharp Cheddar Cheese, shredded
Directions
In a sauté pan, heat the oil and melt the butter. Add the potatoes, season them with the salt and pepper and stir in the soyrizo.
Cook until the potatoes are tender, about 5-6 minutes. Next, add the tomatoes, scallions and the eggs and cook until the eggs are completely cooked. Heat the tortillas on the burner of the stove.
To make the tortillas, place equal amounts of the potato mixture on the bottom third of each tortilla. Top with the cheese and roll up.
Filed in:
Baby Dutch Yellow Potatoes,
Baby Dutch Yellow® Potatoes,
Breakfast,
DYP,
DYP (Dutch Yellow Potatoes) and Soyrizo Breakfast Burritos,
DYP® (Dutch Yellow® Potatoes) and Soyrizo Breakfast Burritos,
Entree,
Organic Green Onions,
Organic Roma Tomatoes,
Roma Tomatoes,
Scallions,
Soyrizo
