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Burrito w/ Mashed Potatoes & Runny Egg

Burrito w/ Mashed Potatoes & Runny Egg

This Mashed Potato Burrito consists of mashed potatoes with salt, pepper, and butter with a fried runny egg, wrapped in a lightly toasted tortilla. It's definitely a slight variation of a classic breakfast burrito with cubed potatoes and scrambled eggs. Although, the important part is that you got out of bed to make something and this is an absolutely delectable comfort food in the morning. I also topped the entire thing with hot sauce and a Thai Dragon Pepper, Greek Yogurt, Almond, & Avocado Dip.
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Cook Time 20 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American, Latin American, Mexican
Servings 1 serving

Equipment

  • Small Bowl
  • Skillet (Preferably Cast Iron)
  • Stovetop

Ingredients
  

Enchilada Sauce

  • 20 Thai dragon peppers (or other small pepper of choice)
  • 3 tomatoes quartered
  • 4 cloves garlic
  • 1/2 red onion halved
  • 1 tsp. cumin
  • dash salt
  • dash pepper
  • 3 c. water (divided, 2 c. + 1 c.)

Avocado Dip

  • 6 avocados
  • 3 Thai dragon peppers (or pepper of choice)
  • 6 cloves garlic
  • 6 limes juiced
  • 1½ c. Greek yogurt
  • 2 c. almonds
  • 1/4 c. olive oil
  • dash salt
  • dash pepper

Mashed Potatoes

  • 6 yukon gold potatoes peeled & cubed
  • 1/2 c. butter
  • dash salt
  • dash pepper

Burrito

  • 1/4 c. mashed potatoes
  • 1 tortilla shell
  • splash water
  • 1 egg
  • 1 tsp. olive oil
  • dollop avocado dip (optional, or sour cream)
  • dollop enchilada sauce (optional, or hot sauce)

Instructions
 

Prepare Ingredients

  • For the hot sauce on this, I used Enchilada Sauce w/ Thai Dragon Peppers. These recipes take less than an hour and require an air fryer and a large pot on the stove. You can easily substitute your own salsa or hot sauce of choice. But I am quite fond of making it from scratch!
  • I also topped this with Potluck Avocado Dip w/ Thai Dragon Peppers. This is entirely optional. You can easily substitute sour cream or omit it entirely for a more vegan recipe. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
  • Mashed potatoes are almost deceptively simple to make. There are some easy pitfalls to fall into and simple tips and tricks that can make a big difference. For a more in-depth article on preparing, check out my article on The Fundamentals of Making Mashed Potatoes. 

Cook Tortilla

  • Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
  • Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
  • Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito. Wrap it slightly less tightly than you ordinarily would in order to leave room for the egg later on.
    We're also intentionally holding off on the egg! It will need to be cooked after the tortilla is prepared so that the egg doesn't completely set and remains runny.
  • Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.
    The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
  • Remove from heat and set aside. It's best to cover so that it doesn't cool off to quickly. But this isn't entirely necessary.

Cook Eggs

  • Leave the skillet on medium heat and add oil.
    I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though. Use just enough so that your eggs don't stick!
  • Crack egg into the pan.
    It should be hot enough that the egg sizzles, but doesn't deep fry or brown immediately.
  • Let cook until golden brown on the bottom and you can flip the egg with ease. The whites should be fairly set on both sides, but not completely cooked.
    You want to cook this relatively quickly so that the egg yolk doesn't set, though. It should take about a minute or two. Turn the heat up if the egg whites don't cook quickly enough or down if the egg yolk starts to cook. Also immediately flip if this happens!
  • Flip and turn off the stove. Cook for another 30 seconds, or until the egg white is completely cooked. It should already be mostly set and this should take no time at all!
  • Immediately remove the egg from heat.

Complete Burrito

  • Carefully unwrap the burrito slightly and place the egg inside. Rewrap the burrito and squeeze slightly so that the egg begins to run.
    You don't have to break the yolk, but it will continue to cook inside of the warm burrito shell. So, if you don't, you might not get that runny egg! This will also be kind of messy and I recommend eating over a plate or wrapped in parchment paper or food storage wraps. I have a set of reusable beeswax wraps for this.
  • Serve immediately. Before the egg cooks!

Tips, Tricks, & Notes

  • For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!