Hatch Valley Green Chile Breakfast Burritos


  • 2 russet potatoes 
  • 4 eggs
  • 8 slices of bacon
  • 1 Cup of Young Guns Flame Roasted Green Chile and Tomatillo 
  • 1/2 cup cheddar cheese
  • 1/4 cup sour cream
  • 4 large flour tortillas
  • 1/2 onion diced
  • 3 garlic cloves, diced
  • salt and pepper
  • butter, oil or lard



  1. Preheat your oven to 350 degrees
  2. Place bacon strips on a cookie sheet and insert into the oven for about 10 minutes
  3. Flip bacon and cook for an additional 10 min or until they reach your preferred doneness. 
Home-style potatoes
  1. Cube your russet potatoes and wash in cold water.
  2. Add your butter (or oil or lard) to a medium hot skillet and then add your potatoes.
  3. Add salt, pepper, garlic and diced onion
  4. Mix together and cover for 10 minutes
  5. Remove lid and continue cooking for 10 min or until potato cubes are all browned up.
Scrambled eggs
  1. In a bowl whisk together eggs with 1/4 cup sour cream, salt, and pepper.
  2. Add butter to medium hot skillet making sure to coat entire cooking area including sides
  3. Pour in egg mixture, as the eggs cook, keep moving them around the pan ensuring they don't burn for 1 to 2 minutes or until fluffy. 
Putting together your burrito:
  1. Heat up your large flour tortilla in a comal or lightly on the stove
  2. Place a thin layer of sour cream in the center
  3. Add your bacon, potatoes, eggs, a little cheddar, and hatch valley chile salsa to finish things up. 
  4. Fold your tortilla using one end to capture content and roll tight. Half way through the roll, tuck in the ends and continue rolling.
  5. Enjoy!

Credit: @thetacoslayers