New Mexico Breakfast Burritos

Updated Jan. 8, 2024

A hearty, authentic New Mexican classic featuring crispy hash browns, fluffy eggs, melted cheese, and roasted green chiles, wrapped in a warm flour tortilla. Perfect for breakfast, brunch, or make-ahead meal prep.

Recipe Overview

  • Total Time: 45 minutes

  • Servings: 4 burritos

  • Difficulty: Moderate (Requires attention to texture for crispy potatoes and fluffy eggs)

Ingredients

For 4 servings

Main Fillings

  • 6 large eggs

  • Kosher salt (e.g., Diamond Crystal) and freshly ground black pepper (to taste)

  • 4 large (≈10-inch) flour tortillas (soft, pliable for rolling)

  • 6 tablespoons neutral oil (grapeseed or canola; for browning potatoes)

  • 15–16 ounces frozen shredded hash browns (preferably no added salt)

  • 1 small yellow onion, finely diced

  • 4 ounces grated Cheddar or Monterey Jack cheese (≈1 cup; for creaminess and stretch)

  • 2 tablespoons unsalted butter (for egg cooking)

  • ½ cup roasted, chopped New Mexico green chiles (see Tip for substitutions)

Optional Serving Sauce

  • Red or green New Mexico chile sauce (store-bought or homemade; adds heat and depth)

Chef’s Notes on Substitutions

  • Green Chiles: If fresh/homemade New Mexico or Hatch chiles are unavailable, substitute with:

  • Roasted Anaheim chiles (char, peel, seed, chop)

  • Canned drained diced green chiles (adjust salt to taste)

Preparation Instructions

Step 1: Prep & Preheat

  • Preheat oven to 300°F (150°C).

  • In a medium bowl, whisk 6 eggs with ¾ teaspoon salt and a light grind of black pepper. Set aside.

  • Arrange 4 flour tortillas on a large sheet pan (overlapping is fine; they’ll expand). Set aside.

Step 2: Crispy Hash Browns & Onions

  • Cook hash browns in batches (to ensure even browning and crispiness):

  • Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium-high heat.

  • Add half the hash browns + half the diced onion. Spread into a thin, even layer (thickness ≈¼ inch) across the pan.

  • Key: Use a spatula to create small holes in the hash browns to release steam, preventing sogginess. Season lightly with salt and pepper.

  • Cook 3–5 minutes until the bottom is golden-brown. Flip in large sections (use a spatula to lift), add 1 more tablespoon of oil, and cook the second side for 3–5 minutes. If pale spots remain, flip again to ensure even browning.

  • Transfer to a plate; repeat with remaining 3 tablespoons oil, hash browns, and onion, dividing the mixture between 2 tortillas (1 line of filling per tortilla, leaving a 1-inch border).

Step 3: Warm Tortillas & Add Cheese

  • Assemble cheese layer: Sprinkle 1 cup cheese evenly over the hash browns and tortillas.

  • Warm in oven: Transfer the sheet pan to the preheated oven (300°F) for 5–7 minutes to melt cheese and soften tortillas.

Step 4: Fluffy Eggs

  • Reuse the same skillet (no need to clean). Melt 2 tablespoons butter over medium-low heat, swirling to coat the pan.

  • Pour in the whisked eggs. Cook undisturbed for 30 seconds to 1 minute until the edges set.

  • Gently fold/scrape with a spatula/wooden spoon to form large, soft curds (1–2 minutes). Remove from heat (eggs should be slightly underdone, as they’ll finish cooking when folded into the burrito).

Step 5: Assemble & Roll Burritos

  • Remove warm tortillas from oven. Transfer to plates or individual squares of parchment paper.

  • Fill each tortilla:

  • Place hash browns/onion in a central line.

  • Add a line of eggs next to the hash browns (≈2–3 tablespoons per tortilla).

  • Top with 1–2 tablespoons roasted green chiles.

  • Fold technique: Fold the tortilla’s short sides inward over the filling, then fold the bottom snugly up to enclose the filling. Roll tightly away from you, using the parchment to secure if needed.

  • Storage/Reheating: Wrap burritos in parchment, then aluminum foil for portability. Refrigerate for up to 24 hours or freeze for 1–2 months (thaw before reheating).

Chef’s Notes & Community Tips

  • Texture Hack: Use frozen shredded hash browns (not cubed potatoes) for maximum crispiness. For shortcuts, swap to toaster hash browns (pre-cubed, pre-seasoned).

  • Steaming Tortillas: For cold tortillas, steam them over a pan of boiling water or place a splatter shield over a hot pan with a splash of water (prevents tearing).

  • Freezing for Camping: Wrap in foil and reheat in a 350°F oven for 15–20 minutes or directly on a campfire grate.

  • Make-Ahead Magic: “My son made 100 burritos for his son’s birth—better than cigars!”

  • Chile Substitutions: Jarred Hatch chiles (e.g., Trader Joe’s) work well. For homemade, roast Anaheim chiles (char, peel, seed, chop).

  • Bacon Addition: For extra flavor, cook 4–5 bacon slices until crispy, set aside, and mix into hash browns or eggs.

Enjoy your savory New Mexico Breakfast Burritos with a drizzle of red/green chile sauce, perfect for a hearty morning or portable on-the-go meal!

Recipe adapted from community feedback; all original ingredients and techniques preserved.