Idaho® Potato Breakfast Burrito



  • 1 cup ripe tomato, diced
  • 1 cup sweet onion, diced
  • 3/4 cup red bell pepper, diced
  • 3/4 cup green bell pepper, diced
  • 1 each jalapeno, seeded, minced
  • Salt and pepper to taste


  • 4 large Idaho® potatoes
  • 12 cooked bacon strips
  • 24 ounces liquid eggs
  • 4 ounces blended oil (for cooking eggs)
  • 12 ounces shredded cheddar cheese (or pepper jack)


Salsa Preparation:
  1. In bowl, combine diced tomato, onion and peppers. Toss to mix and season with salt and pepper. Cover and chill at least 1 hour before serving.
Preparation of Burrito:
  1. Wash and peel potato. With an electric slicer, slice potato lengthwise into thin slices on a setting of approximately 10. (Slicers vary) Place potato slices in cool water.
  2. Heat oil in a non-stick pan over medium heat; add liquid eggs, gently scramble until almost solidified. Remove from heat and cool. Reserve for burrito assembly.
  3. Cook potato slices in 375° F deep fryers for approximately 20-30 seconds or until pliable, and drain on a paper towel. Should be limp but not browned. Hold.
Burrito Assembly (for each burrito):
  1. Lay 4 fried potato slices (overlapping/shingled) on an assembly area.
  2. Place strip of bacon in center of shingled potatoes.
  3. Place 1/3 cup cooked egg over bacon.
  4. Sprinkle 1/4 cup shredded cheese over egg.
  5. Roll potato into cylindrical form, around egg and cheese and place seam side down on greased or parchment-covered sheet pan.
  6. Repeat 12 times.
  1. For each serving: Heat 2 burritos in a 375° F convection oven for approximately 7-8 minutes or until burritos reach an internal temperature of 165° F and cheese is melting.
  2. Place burritos on serving plate and top with approximately 2 ounces of salsa.
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Yield: 12 servings

George Morere
Compass, Eurest

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