Irish Potato Burritos are about as Irish as we are going to get around here:) I am fine with that because potatoes are pretty much my favorite food of all time. I could literally eat them every day of the week(notice the name of my site,hah!)
Let’s talk about these burritos. I decided to use spinach tortilla shells because you know..St.Patty’s Day and also,because I like them so much. And then we layered crispy, spicy potatoes and roasted tomatoes. While they were getting all cozy together we added bacon, spinach, and avocado slices. Um, yummy! For a breakfast or brunch version of this just add a egg or two:)
Irish Potato Burrito
Servings 8
Ingredients
- 4 cups cooked potatoes , cubed
- 1 small onion , diced fine
- 8-10 bacon slices , cooked and drained
- 2-3 avocado
- 2 cups cherry tomatoes , halved
- 2 cups fresh spinach
- olive oil
- 1/2 teaspoon cumin
- salt and pepper , to taste
- red pepper flakes
- 8-10 burrito shells ( I used spinach)
Instructions
- Peel, cube and boil potatoes in salted water for about 10 minutes.
- Drain and allow to cool completely. This works really well with leftover potatoes from the day before.
- Drizzle about 3 tablespoons olive oil in large fry pan.
- Add cubed potatoes, diced onion,salt if needed, cumin, and a sprinkle of red pepper flakes.
- Cook on medium heat until potatoes are brown and crispy and onion is translucent.
- Pour potatoes into large bowl.
- Slice tomatoes in half and put into same pan that potatoes were in, add more olive oil as needed.
- Cook on medium heat just until heated through and slightly charred.
- Remove from heat.
- Assemble burritos by layering potatoes, tomatoes, bacon, avocado slices, and spinach.
- Roll and secure with picks if needed.
Last year at this time I made these cute, lucky little cookies🙂