I had breakfast burritos on the brain. And when I saw the Spicy Spuds in Trader Joe’s the other day, the first thing I thought of was a Hatch chile hash I used to make once in awhile. It’s a riff on this Ellie Krieger recipe. The Spicy Spuds already have a bunch of spices, so I just added cumin. And separately scrambled a couple of eggs.
I wasn’t sure how spicy the potatoes would be, so I just used a red and green bell pepper. You could easily use a diced poblano chile, too. In the end, they do have a kick, but I’d call them mild-to-medium. Nothing too crazy, but YMMV. You can always kick it up more with your salsa. You’ll see in the Reel below, for the sake of keeping it Trader Joe’s, I used the Taquera Salsa. It’s become our new emergency salsa around here, but spicy it IS NOT.
Here’s the process of putting the burrito together.
Would I buy Trader Joe’s Spicy Spuds again? Definitely. They’d be great on their own as home fries, too.
Quick & Easy Breakfast Burritos with Trader Joe's Spicy Spunds
THIS ISN'T A FULLY DEVELOPED RECIPE. It's more of a "here's what I did." It'll make 1 breakfast burrito and you'll have leftover filling.
Ingredients
- 1 T. olive oil
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 bag Trader Joe's Spicy Spuds
- 1 can black beans, rinsed and drained
- 1 t. cumin
- 2 eggs
- Cheese & salsa to garnish
- 1 burrito size flour tortilla per person
Instructions
Heat olive oil in a nonstick skillet over medium heat. Add the red and green bell pepper and saute for 3-5 minutes until softened. Add the spicy spuds and cook, stirring occasionally for about 8 minutes. You want to get some browning, then keep them moving so they don't burn. Add the black beans and cumin and cook for 3-4 more minutes until heated through.
In a separate small nonstick pan, scramble two eggs.
Heat the tortilla over a gas flame on both sides. Then add filling, top with cheese and salsa.
Check out some other We Tried’s from Trader Joe’s:
Spicy Mexican Style Cauliflower