Homemade Crispy Potato Breakfast Burrito

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Jump to RecipeA potato breakfast burrito cut in half.

When I go out for breakfast or brunch one of my go to meals is a breakfast burrito. I love to try out different breakfast burritos and see what I like best.

When I decided to try to create my own breakfast burritos I had to think through what my favorite parts of different burritos were. That’s what this potato breakfast burrito is. It is a combination of all my favorite parts of breakfast burritos I’ve had over the years.

What Does a Breakfast Burrito Contain?

Depending on who you ask, this can vary quite a bit. The main elements of a breakfast burrito are eggs and cheese. Beyond that, you can add potatoes, breakfast sausage, cheese, avocado, black beans, salsa, guacamole, lettuce, herbs, you name it.

A breakfast burrito can really contain whatever your favorite ingredients are. My perfect breakfast burrito contains potatoes, eggs, cheese, beans, salsa, avocado, and cilantro.

What Kind of Potatoes to Use for Breakfast Burritos

The best way to make potatoes for a breakfast burrito are hash browns. This is the superior type of potato because it cooks quickly, you can make them in the same pan that you will cook you eggs (yay for less dishes!), and they give a little crispy potatoes element to your burrito. It is a great way to get those potatoes made during busy mornings.

When looking for the type of potato, I like to use fresh potatoes like Yukon gold or russet potatoes for this recipe. You could also use frozen hash browns if you have that on hand.

Other types of potatoes people tend to make are roasted breakfast potatoes. While these taste delicious they taste much longer to make because you need to boil and roast them.

A potato breakfast burrito cut in half.

Tips for the Best Breakfast Burrito

When making potato breakfast burritos there are a few things that can make the process much easier. Here are my tips.

  • Dry your potatoes. Before making the hash browns make sure to squeeze out any excess liquid from the shredded potato. This will help them cook much quicker and give you that nice crunchy edge.
  • Don’t overfill the burrito. It may be hard to do, but try not to overfill your burrito. You need to be able to roll it up and have it stay together. If it is too packed it will become a mess when eating.
  • Grilled the outside. This is a pro tip that is worth the extra effort. Once your burrito is rolled, grill each side of the burrito to give it a nice toasty edge. This will also help keep the burrito closed.
  • Add an additional flavor. Serve your breakfast burrito with some hot sauce, sour cream, or salsa for an extra dipping sauce.
  • Use a soft flour tortilla. If your tortillas are stiff, try microwaving them for a few seconds to soften them up before filling. This will make them easier to roll up without breaking.
An open potato breakfast burrito.

Reheating Potato Breakfast Burritos

If you are saving these burritos for later, wrap each of them up individually in aluminum foil or keep them in an airtight container. Store the burritos in the fridge or freezer.

These make great easy breakfasts throughout the week. If you want a good amount of make-ahead breakfast burritos, consider making a big batch of double to triple the recipe to have extra to save. If you do this you might need to make the hash browns in batches.

When you are ready to reheat the burritos here are three methods.

  • Microwave: Unwrap your burrito, place it on a plate and heat up for 1-2 minutes. It will take a bit longer if you a reheating from frozen.
  • Stovetop: Lightly grease a skillet and heat over medium heat. Add your burrito and cook both sides until slightly browned and warmed in the center. This works best for burritos that were stored in the fridge.
  • Oven: If you burrito was frozen the oven method might be for you. Just place them on a baking sheet and add them to an oven at 350°F for about 15 minutes.

I hope you enjoy these potato breakfast burritos as the perfect start to your day!

Homemade Crispy Potato Breakfast Burrito

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  • 2 Yukon gold potatoes, shredded (about 2 cups)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp smoked paprika, optional
  • 1/4 tsp garlic powder, optional


  • 6 eggs
  • 4 burrito sized tortillas
  • 1/2 cup refried beans
  • 1/2 cup shredded sharp cheddar cheese or Monterey jack
  • 1/4 cup salsa or pico de gallo
  • 2 avocado, sliced
  • green onion or cilantro


  1. Make the hash browns. Start by shredding the potatoes on a box grater. They will be full of water so squeeze out as much liquid as you can. I typically do this by squeezing it over the sink with my hands and then placing it on a tea towel or paper towel to pat dry.
  2. Heat olive oil in a large skillet over medium heat. Add your shredded potatoes to the pan with the salt, smoked paprika, and garlic powder. Toss the potatoes with the spices, then let them and cook undisturbed until slightly browned, about 2 minutes. Then flip and cook the other side for another 2 minutes. Remove the potatoes and set aside.
  3. Now make the scrambled eggs. Turn your pan down to low heat. Add a little more oil if needed. Whisk together you eggs and add them to the pan. Move the eggs around with a spatula until all the eggs have been cooked. Remove the eggs and set aside.
  4. Assemble the burritos. Take a tortilla and mash a little bit of refried beans to the center of the tortilla. Top with your hash browns, scrambled eggs, cheese, your favorite salsa, avocado, and green onion or cilantro if using.
  5. Roll your burrito by folding in the sides then rolling over one edge and tucking it under the filling and continuing to roll until it is closed.
  6. An optional step is to fry each side of the burrito to get that nice browned edge. To do this add a small amount of olive oil or cooking spray to a pan, only about a teaspoon. Heat skillet over medium heat and place you burrito seam side down and grill until it has a golden brown color, then flip and do the same for the other side.
  7. Enjoy!


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