The Breakfast Burritos I Roll for a Boat Morning
Leftover hash browns, bacon, and eggs in a warm tortilla. The breakfast I make on Search The Gulf mornings when we are heading out early.
These are the breakfast burritos I roll for a boat morning. I want them in foil. I do not want a sink full of pans.
On Ono Island, an early start usually means leftover hash browns I make when the porch fills up, a skillet of bacon, and eggs. I crisp the potatoes in olive oil and a little butter, scramble the eggs with smoked paprika and garlic powder, and roll everything in a warm tortilla with lime sour cream. That is Search The Gulf breakfast: easy, coastal, and it travels.
If nobody is leaving the dock, they still work on the porch next to the Gulf crab roulade I roll when company comes. The burritos are for the mornings that have a tide.
Warm the tortillas. Do not overcook the eggs. Crisp the potatoes first.
The breakfast burritos I roll for a boat morning fall apart if the tortillas are cold. The eggs should still look a little wet when they come off the heat. They finish in the roll.
The breakfast burritos I roll for a boat morning
About 45 minutes · Makes 4
One skillet. Leftover hash. Lime sour cream. That is enough.
What I use
Lime sour cream
1/4 cup sour cream · 2 teaspoons lime juice · 1/4 teaspoon smoked paprika · a pinch of salt
The filling
2 cups leftover hash browns patted dry · 2 tablespoons olive oil · 1 tablespoon butter · 8 slices bacon, chopped · 8 large eggs, beaten · 3/4 cup shredded cheddar or pepper Jack · 2 scallions, sliced · 4 (10-inch) flour tortillas
Dry seasonings for the eggs
1/2 teaspoon kosher salt · 1/2 teaspoon smoked paprika · 1/4 teaspoon garlic powder
How I make the breakfast burritos I roll for a boat morning
1. Stir the sour cream and crisp the potatoes
Stir the sour cream, lime juice, smoked paprika, and salt. Set it aside. Heat the olive oil and butter in a 12-inch nonstick skillet over medium-high. Add the hash browns and cook until they are crisp and brown, a few minutes per side. Move them to a plate.
2. Cook the bacon, then the eggs
Cook the bacon in the same skillet until crisp. Pour off all but about 2 tablespoons of fat. Beat the eggs with the salt, smoked paprika, and garlic powder. Add them to the skillet and scrape the bottom until they just start to clump. Turn the heat to low, fold in the cheese and scallions, and stop while they are still a little wet. Cover.
3. Warm, roll, and crisp
Warm the tortillas in a damp towel in the microwave for about 1 minute. Spread a spoon of lime sour cream on each, then the potatoes and eggs. Fold the sides, roll tight. Wipe the skillet, add a little oil if it looks dry, and brown the burritos seam-side down, about 1 minute a side. Wrap in foil if you are walking to the boat.
“These are the breakfast burritos I roll for a boat morning. They belong in foil, not on a fussy plate.”
Keep it easy
No leftover hash? Thawed tater tots, patted dry, work. Conecuh can stand in for bacon. I would not load these with extra fillings. The breakfast burritos I roll for a boat morning are already enough.
If you want something you can reheat all week, make the egg bites I keep ready on Ono Island. Read about my other recipes, like Ono Island Eggs Benedict, when the morning is slower.
A kitchen that can feed a boat morning is not a small detail.
When I walk a house on Ono Island, I look at the path from the skillet to the dock. If you are thinking about a home here, call or text me. I live here. Search The Gulf is how I show this life.
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Boat-morning burritos, answered simply
Can I make them ahead?
Roll them, wrap them in foil, and keep them warm. I like them best the morning I make them. Reheating works. They are not as crisp.
Do I have to brown them in the skillet?
No. You can eat them as soon as they are rolled. I brown them because the tortilla holds better on the boat.
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