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Breakfast Burrito with Charred Scallions & Fries

by Sohla El-Waylly
breakfastMexican
Yield: 1 servingTotal: 25 minutes
Source: https://sohla.substack.com/p/breakfast-burrito-with-charred-scallions

Ingredients

produce
  • 3scallions(thinly sliced on a bias)
protein
  • 2eggs(beaten until no streaks remain and seasoned with a pinch of salt)
  • 1hot dog(cut into ¼ inch bias slices)
dairy
  • sour cream
  • 1 tbspbutter(divided)
  • 2 slicesamerican cheese
grain
  • 1 10-inchflour tortilla
pantry staple
  • 3/4 cupfries(frozen)
  • kosher salt
  • hot sauce

Instructions

  1. Cook the frozen fries according to package directions.
  2. Heat a medium skillet over medium high heat until hot. Add ½ tablespoon butter (or oil), the scallions, and hot dog, and cook, stirring frequently, until the scallions are charred and hot dogs are warmed through, about 3 minutes. Transfer to a bowl, wipe out the pan, and return to the heat.
  3. Reduce the heat to medium low and add the remaining butter to the skillet. Add the eggs and gently move around with a spatula until large curds form and the eggs are cooked through, about 2 minutes.
  4. Remove the eggs to another bowl, and set aside. Wipe out the pan again and place over a medium low flame.
  5. Put the flour tortilla in the warm oven for 30 seconds to warm through and make more pliable. Lay down on a flat surface. Place the two slices of american cheese an inch below the middle of the tortilla. Place the hot dog mixture on top, followed by the eggs, and then the fries. Fold the sides of the tortilla over the filling, then pull the bottom third of the tortilla over the filling. Roll the burrito while slightly pulling to keep it taut. Keep rolling until it is fully rolled.
  6. Place the burrito, seam side down, in the skillet and toast until golden brown, about 30 seconds. Repeat with all sides of the tortilla.
  7. Serve immediately alongside sour cream and your favorite hot sauce.