|by Alan Romans|
This book both traces the history and development of the potato from its beginnings in South America to its current dominance of the food chain in...
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Results 1 - 10 of 22 for potato breakfast burrito
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You will need ... add to the potato mixture. Add salsa ... for up to a week or freeze up to 4 months. Great hot or cold. Makes approximately 40 burritos.
Scramble eggs. Add remaining ingredients except picante sauce. Fill the middle of each tortilla. Top with picante sauce and roll.
In a large skillet, cook the O'Brien potatoes according to package directions. When potatoes are cooked, add the ham. Cook a few minutes. Add the ...
Brown sausage, breaking it up (add some water to help break meat up). Drain liquid. Add taco mix, tomato sauce, hash brown potatoes and eggs. Stir ...
Brown sausage and ... Drain. Add diced potato and eggs and ... Place generous amount of cooked mixture in heated tortilla. May serve with picante sauce.
Brown sausage in a large skillet. Add the onion and pepper; cook until tender. Drain all grease. Add potatoes; cook for 6 to 8 minutes or until ...
Brown sausage in a large skillet. Add the onion and pepper; cook until tender. Drain off grease. Add potatoes; cook for 6-8 minutes or until tender. ...
Boil, peel and ... with green chile. Burrito may be wrapped ... stirring. Add chile, water, garlic and salt. Cook for 10 minutes. Pour over burrito and serve.
Dice and sauté sausage, potato and onion in ... them into the burrito shells (about 3/4 ... 5 easily. Keeps in the refrigerator for about 5 days.
Brown sausage and onions. Drain. Add potato and eggs and ... Place generous amount in tortilla. Fold over and tuck under sides. Can add cheese. Serves 6-8.
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