Sunday, June 13, 2021

Potato, Beef, and Egg Breakfast Burrito on the Big Green Egg

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We have a busy weekend day ahead of us and needed sustenance to last us until dinner. I fired up one of our large Big Green Eggs, did a quick survey of what we had on hand in the kitchen and came up with these grilled stuffed breakfast burritos.

Potato, Egg, and Beef Breakfast Burrito
Grilled burrito stuffed with potato hash, scrambled eggs, and taco-style ground beef.

This isn't a full recipe post, rather a quick review of what we came up with.  Here's what we used.

  • beef tallow for oil (you could use any high-temperature cooking oil)
  • about 2 cups of diced honey gold potatoes
  • NMT Beef Rub recipe
  • 1/3 cup diced onion
  • 1/4 cup diced portobello mushroom
  • 2 sliced mini sweet red bell pepper
  • about 6 ounces of ground beef that was leftover from making smash burgers
  • NMT Fajita Seasoning recipe
  • 3 eggs
  • 1 cup Oaxaca cheese, shredded

Grill Set-Up

I set up my large Big Green Egg with a Kick Ash Basket full of Brazilian lump charcoal and set it up for direct heat. I lit it and got it stabilized at 350°f. About 5 minutes before starting, I put on a cast-iron skillet to let it preheat.

The Cook

I'll let the pictures tell the story. But the plan in general was:

  • Cook the potato hash first, remove to the side
  • Cook the beef and season with taco seasoning, remove and wipe the skillet clean.
  • Cook the scrambled eggs in the skillet OFF HEAT, using the residual heat. 
  • Wipe the skillet and put it back on the grill to heat back up.
  • Make the burritos. 
  • Grill the burrito on all sides.

Skillet potatoes on the Big Green Egg
The skillet I used is the 80 year-old Griswold that I restored last year. I sauteed the potatoes in beef tallow for about 8 minutes, seasoning them with NMT Beef Rub

Then it was time to add in the other veggies. 

Potato hash in a skillet on the Big Green Egg
then I let it ride until cooked through, about another 4 minutes.

Cooking ground beef in an 80 year old Griswold skillet
My temps started getting away from me a bit, opening the lid frequently for stirring the hash and take pictures will do that. It got up to about 400°f which was fine, it just made the ground beef cook quite quickly. That's all cooking is, observe, taste, and adjust. I seasoned it with my NMT Fajita Seasoning recipe.

Scrambled eggs and seasoned beef.

Grilled stuffed breakfast burrito on the Big Green Egg
After making the burritos, I seasoned the burritos on all the sides. It helps to start with the folded side first so that it seals it shut. To get the narrow sides, it helps to do it near the edge of the skillet to hold it upright.

Grilled stuffed breakfast burrito on the Big Green Egg
Griddle cooking the tortilla is worth the extra few minutes because it adds texture and flavor.

Crispy, cheesy, and satisfying beyond belief.