Crispy Potato Egg Cheese Roll (Breakfast Burrito Inspired)
Crispy Potato Egg Cheese Roll (Breakfast Burrito Inspired)
Ingredients
- 1 russet potato
- 2 eggs
- 1/4 teaspoon salt, or to taste
- 1 tablespoon oil, for the pan
- 4 strips cooked bacon, crumbled
- 1/2 avocado, sliced
- 1/2 cup cheddar cheese, shredded
- 2 tablespoons hot sauce, Mexican-style, optional, for serving
Instructions
- 1
Lightly oil a 10-inch non-stick pan over medium heat. Spread the oil evenly around the pan using a paper towel.
⏱️ 1 min
- 2
Carefully peel the russet potato directly into the heated pan using a vegetable peeler. Spread the thin potato slices evenly into a flat layer across the bottom of the pan using a spatula.
⏱️ 3 min
- 3
Crack the 2 eggs over the potato layer and spread them evenly over the potatoes with a spatula. Lightly salt the eggs. Cover the pan with a lid and cook for 2 to 3 minutes, or until the eggs are mostly set and the potato bottom is lightly browned and crispy.
⏱️ 3 min
- 4
Arrange the crumbled cooked bacon, sliced avocado, and shredded cheddar cheese on one side of the potato-egg layer in the pan. Carefully roll the entire potato-egg layer into a tight log using a spatula and, if desired, chopsticks.
⏱️ 2 min
- 5
Continue to cook the rolled log for another 2 to 3 minutes, rotating occasionally, until it is crispy on all sides and the cheese is melted and gooey. Serve hot, sliced into pieces, with a generous drizzle of your favorite hot sauce, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Egg Cheese Roll (Breakfast Burrito Inspired)
- 1 russet potato
- 2 eggs
- 1/4 teaspoon salt, or to taste
- 1 tablespoon oil, for the pan
- 4 strips cooked bacon, crumbled
- 1/2 avocado, sliced
- 1/2 cup cheddar cheese, shredded
- 2 tablespoons hot sauce, Mexican-style, optional, for serving
Instructions
- 1
Lightly oil a 10-inch non-stick pan over medium heat. Spread the oil evenly around the pan using a paper towel.
⏱️ 1 min - 2
Carefully peel the russet potato directly into the heated pan using a vegetable peeler. Spread the thin potato slices evenly into a flat layer across the bottom of the pan using a spatula.
⏱️ 3 min - 3
Crack the 2 eggs over the potato layer and spread them evenly over the potatoes with a spatula. Lightly salt the eggs. Cover the pan with a lid and cook for 2 to 3 minutes, or until the eggs are mostly set and the potato bottom is lightly browned and crispy.
⏱️ 3 min - 4
Arrange the crumbled cooked bacon, sliced avocado, and shredded cheddar cheese on one side of the potato-egg layer in the pan. Carefully roll the entire potato-egg layer into a tight log using a spatula and, if desired, chopsticks.
⏱️ 2 min - 5
Continue to cook the rolled log for another 2 to 3 minutes, rotating occasionally, until it is crispy on all sides and the cheese is melted and gooey. Serve hot, sliced into pieces, with a generous drizzle of your favorite hot sauce, if desired.
⏱️ 3 min