Corned Beef Breakfast Burritos on the Griddle
Which brings us to Steven’s favorite Irish / American / Mexican mashup: the corned beef breakfast burrito.
First the corned beef. This salt- and spice-cured beef has a long history in Ireland, with an early reference appearing in a satirical poem from the 12th century. Corned beef isn’t hard to prepare from scratch (to learn how, click here), but you can make excellent burritos with store-bought corned beef. That’s what we call for here.
Next comes the burrito, which you’ll recognize as a large flour tortilla stuffed with meat, cheese, refried beans or other savory fillings. What you may not know is that the burrito takes its name from the Spanish word for “little donkey.” The tightly rolled tortilla resembles the bedrolls traditionally tied to the backs of pack donkeys. Huh! We didn’t know that either.
As for hash, it derives from the French word hacher—“to chop,” literally—the same origin as our word hatchet. For that’s what hash is, meat, potatoes, onions and other flavorings chopped into pieces and pan-fried in a skillet.
Whew—all this word play is making us hungry. So it’s time to fire up your griddle and make the best breakfast ever: a corned beef breakfast burrito.
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; for more heat, leave the seeds in
- 2 cups cooked corned beef, diced
- 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
Instructions
- 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 browned, about 3 minutes, stirring frequently.
- Stir in the corned beef and potatoes and continue grilling until the potatoes are browned and the corned beef is heated through, 3 to 5 minutes.
- Stir in the Worcestershire sauce and hot sauce and grill for 1 minute. Season with salt and pepper to taste.
- 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.
- Heat the griddle to medium-hot and oil it well. Arrange the burritos seam-side down and griddle until crisp and browned on the bottom. Turn and brown the opposite side. Serve hot.
A big thank you to Wildfire Outdoor Living for sponsoring this cook.
Wildfire Outdoor Living is an Arizona-based company specializing in high-performance gas grills and premium outdoor kitchen solutions. Wildfire brings a commitment to cutting-edge technology and industry-leading innovation. Their 304 stainless steel design and illuminated LED knobs, cast stainless steel burners, and laser-cut stainless steel cooking grates create products that will provide peak performance. They also allow you to customize your outdoor kitchen with designer finish knobs and handles to meet the growing demand for designer outdoor kitchens.
The drop-in griddle will turn your Wildfire gas grill into a full-fledged kitchen for breakfast, lunch, and dinner. You can enjoy pancakes and bacon for breakfast, smash burgers for lunch, or stir-fry for dinner, all on the drop-in griddle.
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