Get a warm, hearty start to your morning with these South of the Border Corned Beef Hash Breakfast Burritos.
Thank you to Hormel® for sponsoring this post.
With three of my guys on the team, back to school time for us also meant the beginning of water polo season. The training and conditioning began weeks before school was in session and then really heated up that first week of school.
The appetite of a water polo player is like nothing most people have seen. Ask the mom of any polo player and they will confirm this for you. They are fuel burning monsters and it’s a pretty amazing thing to witness. I had to be very careful about my meal planning and be sure to include enough protein rich dishes to keep that fire burning. These South of the Border Corned Beef Hash Breakfast Burritos are a great protein-rich, family-friendly way to start the day, both for yourself and your fuel burning kiddos.
I did breakfast burritos frequently on those early mornings when we had to rustle the boys out of bed at 6am and head to a tournament. They make the perfect travel food – wrap them in foil while they are warm and pack them up for a meal on the go.
Whether it’s an early morning trek to a tournament with your kids or your own commute to work in the morning, these tasty burritos will hit the spot!
These burritos are incredibly simple to pull together with the help of Hormel Mary Kitchen® Corned Beef Hash. With just a few simple ingredients, you’re minutes away from a warm, satisfying breakfast.
When cooking the hash, I get the best results with a cast iron skillet. It gives it that nice crispy edge. See the printable recipe below for all the details.
For the scrambled eggs, I added a couple tablespoons of light sour cream and some finely chopped green onion.
The sour cream makes them really fluffy and delicious.
Layer the ingredients on a flour tortilla – the cooked corned beef hash, fluffy scrambled eggs, avocado, shredded Monterey Jack and sharp cheddar cheese, and hot sauce or salsa of your choice. Add or substitute any ingredients your family loves!
Roll them tightly and wrap them in foil while they are warm. They are easy to pack up to go or keep them stocked in your refrigerator to reheat in the microwave for a quick breakfast.
I always put out some sour cream for dipping and of course, my guys love their hot sauce.
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- 1 (15 ounce) can Hormel Mary Kitchen® Corned Beef Hash
- 6 large eggs
- 2 tablespoons sour cream, plus additional for serving
- 2 tablespoons finely chopped green onion
- salt and pepper, to taste
- 2 tablespoons butter
- 1 avocado, pitted and sliced
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- hot sauce or salsa, to taste
- 6 soft taco size or 4 burrito size flour tortillas
- Add 1 to 2 teaspoons vegetable oil to a heavy 10" to 12" ungreased cast iron skillet and use a paper towel to spread it around. Place over MEDIUM-HIGH HEAT and spoon hash into
spread out evenly and sprinkle with 1 teaspoon taco seasoning. Cook for several minutes without stirring, until sizzling. Stir the hash, press back down into an even layer and continue to cook for another 3 or 4 minutes until crispy. Set aside pan,
- Crack eggs into a medium mixing bowl. Add sour cream, green onion, salt, and pepper, and whisk until well combined. Place a 10" skillet over MEDIUM-LOW heat and add butter. Once butter has melted, pour egg mixture into pan. Season with salt and pepper, to taste. Cook, stirring until eggs set up and are cooked through.
- Warm the tortillas by placing in a dry skillet over MEDIUM heat for a minute or two per side until lightly toasted. Alternately, you can heat them for about 20 seconds in the microwave.
- Layer tortillas with scrambled eggs, cooked corned beef hash, avocado, hot sauce or salsa, and shredded cheese. Roll tightly and wrap in foil to keep warm.
- Eat right away or refrigerate for up to 3 days. To reheat in
- To reheat in microwave remove foil, wrap in a paper towel and place on microwave-safe dish. Cook for 1 to 2 minutes until heated through.