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Easy and delicious, these burritos are packed with hearty, filling ingredients like bacon, potatoes, hominy, and cheddar, making them a great choice for dinner or any meal of the day.
Ingredients
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8 ounces bacon, chopped
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3 tablespoons extra-virgin olive oil, divided, plus more for brushing
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8 ounces Yukon Gold potatoes, cut into a scant ½-inch dice (1 ¼ cups)
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Kosher salt and freshly ground pepper
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1 cup sliced scallions (from 6 to 7), dark-green ends reserved
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1 cup hominy (from a 15-ounce can), drained
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4 large eggs, whisked
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5 ounces cheddar, grated (1 ¾ cups)
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4 extra-large (12-inch) or 8 medium (8-inch) flour tortillas
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Salsa or hot sauce, for serving
Directions
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In a large skillet over medium heat, cook bacon, stirring occasionally, until crisp; transfer to paper towels. Remove all but 1 tablespoon fat from skillet. Add 2 tablespoons oil and potatoes; generously season with salt and pepper.
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Cook potatoes, stirring, 1 minute. Add 1 cup water; bring to a boil and cook, stirring often, until mostly evaporated and potatoes are sizzling, about 8 minutes. Add scallions and hominy; cook 5 minutes. Heat remaining 1 tablespoon oil in a small nonstick skillet over medium-high. Season eggs and cook, stirring, until large curds form.
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Fill tortillas with potato mixture, eggs, bacon, cheese, and scallion greens, and wrap. Wipe nonstick skillet, lightly brush with oil, and toast each burrito, 2 minutes per side. Serve with salsa or hot sauce.