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  • Cooking With Carolyn

POTATO, EGG, and SMOKED SAUSAGE BREAKFAST BURRITO |Cooking With Carolyn


POTATO, EGG, and SMOKED SAUSAGE BREAKFAST BURRITO |Cooking With Carolyn


Copyright © 2013 by Cooking With Carolyn


Yield: 2 Burritos


Ingredients


  • 2 to 3 Tablespoons Extra Virgin Olive Oil

  • ¼ Cup Onions, chopped

  • A Pinch of Salt (optional)

  • To Taste Black Pepper (optional)

  • 1½ to 2 Cups Potatoes (white, red, or russet potatoes), cut into ½ inch cubes

  • 1 Teaspoon Grand Diamond All Purpose Seasoning

  • 1/8 Teaspoon Turmeric (optional)

  • 1 Smoked Sausage Link (Your choice), cut into ½ inch cubes

  • 1 to 2 Garlic Cloves, finely chopped

  • 1 Teaspoon Butter

  • 2 to 3 Tablespoons Spinach, chopped

  • 2 Extra Large Eggs

  • 2- 10 inch Tortillas


Directions


Preheat a medium sized non-stick skillet over medium-high heat for about 3 to 4 minutes. Add the olive oil to the skillet. Add the onions and stir. Sauté the onions until they become soft or translucent, about 3 to 4 minutes. Salt and pepper to taste if desired (Note: Remember, some smoked sausages are salty so keep that in mind.) Add the potatoes, Grand Diamond Seasoning, and turmeric to the onions and stir just until the potatoes are coated with the olive oil. Stop stirring. Allow the potatoes to brown only stirring every 4 to 5 minutes for about 8 to 10 minutes.


Next, add the garlic and smoked sausage to the skillet. Stir and cover. Cook just until the potatoes become tender. Once done, set aside.


Place the skillet back over medium heat. (Note: You may use the residual olive oil leftover in the pan or you can add the butter in order to cook the spinach and eggs.) Sauté the spinach just until it wilts. Crack and whisk the eggs in a bowl and add them to the spinach. Gently cook the eggs to the desired texture.


Warm the tortillas in a skillet, on a griddle or over direct heat on the stove. Once warmed, lay the tortillas on a flat surface, divide the ingredients evenly onto each tortilla and wrap the burritos. Enjoy!




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