Griddled Corned Beef Hash Breakfast Burritos
Corned beef hash already makes a great breakfast. Wrap it in a flour tortilla with grated cheddar or pepper Jack, then brown the whole thing on a hot griddle, and you’ve got something even better.
These breakfast burritos start with corned beef, potatoes, peppers, and jalapeños, finished with Worcestershire sauce and hot sauce. Once filled and rolled, the burritos go back on the griddle until crisp and browned on both sides.
Recipe Notes
- Yield: 4 burritos
- Method: Griddling
- Equipment: Griddle, spatula, chef’s knife, cutting board.
Ingredients
- 2 tablespoons butter or extra virgin olive oil, plus additional oil for the griddle
- 1 onion, finely chopped, about 3/4 cup
- 1 bell pepper, seeded and diced
- 2 jalapeños, seeded and diced; leave the seeds in for more heat
- 2 cups diced cooked corned beef
- 2 cups cooked potatoes or other root vegetables, coarsely or finely diced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Louisiana-style hot sauce, or more to taste
- Sea salt and freshly ground black pepper.
- 4 large flour tortillas
- About 1 cup grated cheddar or pepper Jack cheese (suggested amount)
Recipe Steps
1: Heat the butter or olive oil on a griddle or in a cast-iron skillet over medium-high heat. Add the onion, bell pepper, and jalapeños and cook until lightly browned, about 3 minutes, stirring frequently.
2: Add the corned beef and potatoes and continue grilling until the potatoes begin to brown and the corned beef is heated through, about 3 to 5 minutes.
3: Stir in the Worcestershire sauce and hot sauce and grill for another minute. Season with salt and pepper to taste.
4: Divide the corned beef hash among the flour tortillas. Sprinkle each with grated cheddar or pepper Jack cheese. Fold in the sides of each tortilla and roll tightly to form a burrito.
5: Heat the griddle to medium-hot and oil it well. Arrange the burritos seam-side down and griddle until crisp and browned. Turn and brown the opposite side. Serve hot.
