Pairs well with G's Coffee Shop Style Breakfast Burrito
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G's Coffee Shop Style Breakfast Burrito
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A breakfast burrito inspired by the popular G's Coffee Shop in Washington Heights, NYC, featuring crispy potatoes, soft scrambled eggs, crispy bacon, avocado, and a bright, spicy avocado-lime-jalapeno-cilantro salsa.
00:30:00 total
Serves 1
medium
Breakfast
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Ingredients
- Yukon Gold potatoes - watch the video to see (peeled and cut into bite-sized pieces for parboiling)
- Salt - to taste (for boiling potatoes and seasoning)
- Vinegar - watch the video to see (a splash added to potato boiling water to help keep shape)
- Corn oil - about 1/4 cup (for shallow frying potatoes)
- Onion - watch the video to see (sliced, added to potatoes for hash)
- Bacon - 5 strips (thin sliced, fried crispy)
- Eggs - 4 large (beaten with pinch of salt and splash of water for soft scrambled eggs)
- Danish creary butter - about 2 tablespoons (used for cooking eggs, high butterfat content)
- Tortilla - 1 large (large flour tortilla, toasted and grilled)
- Cheddar cheese - watch the video to see (used in combination with pepper jack for melting on tortilla)
- Pepper jack cheese - watch the video to see (used in combination with cheddar for melting on tortilla)
- Avocado - about 1/2 avocado (scooped in chunks inside burrito)
- Lime juice - about 1 lime (freshly squeezed for salsa and to prevent avocado oxidation)
- Jalapeno - 1 large (seeded and deveined for mild heat in salsa)
- Cilantro - watch the video to see (small amount in salsa, optional)
- Water - watch the video to see (to thin salsa to pourable consistency)
- Ancho chili powder - about 1 tablespoon (optional, added to salsa for deeper roasted flavor and heat)
- Salt - to taste (to season salsa)
Instructions
- Prepare Potatoes: Peel and cut Yukon Gold potatoes into bite-sized pieces. Place in cold salted water with a splash of vinegar. Bring to a boil and cook until fully cooked but not falling apart.
- Dry and Fry Potatoes: Drain potatoes and spread on a rimmed baking sheet to dry and cool, allowing steam to escape. Heat about 1/4 cup corn oil in a pan to shallow fry the potatoes. Fry without moving until golden brown, then toss to brown all sides. Add sliced onions and a pinch of kosher salt, cook until onions brown slightly.
- Cook Bacon: In a separate pan, fry 5 strips of thin bacon over medium heat, flipping frequently to render fat evenly and achieve crispy texture.
- Make Scrambled Eggs: Beat 4 large eggs with a pinch of salt and a splash of water until smooth. Melt about 2 tablespoons Danish creary butter in a cold pan over medium-low heat. Cook eggs gently with occasional stirring to form large soft curds without browning.
- Prepare Avocado Salsa: In a blender or food processor, combine avocado, juice of 1 lime, 1 large seeded and deveined jalapeno, a small amount of cilantro, salt to taste, and a splash of water to thin. Optionally add about 1 tablespoon ancho chili powder for deeper flavor and heat. Blend until smooth and pourable.
- Toast Tortilla and Melt Cheese: Warm a large flour tortilla on a hot griddle just until pliable. Toast one side lightly. Add a mixture of shredded cheddar and pepper jack cheese on the warm tortilla to melt slightly.
- Assemble Burrito: Place scrambled eggs on the tortilla, then add crispy bacon, potato hash with onions, chunks of avocado, and a spoonful of avocado salsa. Fold sides in and roll tightly.
- Finish Burrito: Place burrito seam-side down on griddle and press to seal. Toast until golden and crispy on both sides. Let rest for about 1 minute to soften tortilla slightly.
