South of the Border Corned Beef Hash Breakfast Burritos
Get a warm, hearty start to your morning with these South of the Border Corned Beef Hash Breakfast Burritos.
Servings: 4 to 6 servings
Ingredients
- 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
- 4 burrito size or 6 soft taco size flour tortillas
Instructions
- Add 1 to 2 teaspoons vegetable oil to a heavy 10- to 12-inch ungreased cast iron skillet and use a paper towel to spread it around. Place over MEDIUM-HIGH HEAT and spoon hash into pan, 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
- Crack eggs into a medium mixing bowl. Add sour cream, green onion, salt, and pepper, and whisk until well combined. Place a 10-inch 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.