We wish there were burrito trucks that drove through neighborhoods, ring-a-ling-linging the bell like the ice cream man. Catch him at the intersection and pick up a meaty, cheesey handheld tortilla vessel for just a few bucks as you head out for the day. Oh, if there were a burrito man in the morning, he’d be well worked and well paid for his kindness. Essentially when it comes down to Los Angeles’ street food, most of the tasty but not so good for your health stuff is available after hours, not early in the morning. As soon as bars and clubs close, busy streets are filled with vendors selling bacon wrapped hot dogs with mayo and peppers (please don’t knock it ’til you try it) and trucks shelling out hot tacos and overflowing burritos for mere dollars. What more could you ask for at 2:30 am? If only, they’d change their hours to accommodate our usual week day morning schedule. We’re suckers for convenience.
This is not quite the typical late night grub burrito, but it is convenient food you can easily eat on the street. We’re stretching the idea, but go with it. We had extra egg yolks to use up after making an angel food cake, and this seemed like a good way to do it. (Unfortunately, the desire for a burrito foiled another egg yolk recipe, but that’s behind us now!) We used turkey bacon to lower the fat a tiny bit and tried to toss in a few herbs and veggies to enhance the flavor. Fried potatoes may not be the healthiest, but a handful won’t be the end of you. In fact, slide the potatoes right in the tortilla for a true out the door in a hurry meal. It’s the second best option to your neighborhood burrito man. Maybe we’ll send this in for the Potato Ho Down!
Turkey Bacon Breakfast Burritos and Pan Fried Potatoes – Serves 2
6 egg yolks
1 tablespoon milk
1 tablespoon parsley
1 tablespoon cilantro
1 tomato, deseeded and chopped
1 clove garlic, minced
2 tortillas (burrito size)
1 large baking potato, sliced
1 1/2 tablespoons butter, halved
1. Pour a wee bit of olive oil in a wide pan. Add half of butter and swirl around pan.
2. Place potatoes in pan in a circular formation. (Don’t be afraid to double stack.). Sprinkle with a little salt. Fry until bottom layers brown, approximately 8-10 minutes.
3. Flip potatoes so tops get to brown. If you double stacked, try to get those to the bottom first. Cook another 6-8 minutes.
4. Depending on how many taters are in the pan, reflip to make sure each potato has gotten both sides cooked through. Fry until golden brown and soft or to your liking, approx. another 3-5 minutes.
5. As potatoes fry, place tortillas in a oven on low just to get them warm.
6. Whisk egg yolks with milk. Add garlic, cilantro, parsley and tomatoes. Set aside.
7. Spray a pan with cooking spray. Lay in turkey bacon and cook until crispy, flipping once. Approx. 2-3 minutes each side.
8. Crumble bacon and stir into eggs. Immediately pour into the same pan used to cook the bacon and scramble to your preference, hard or soft.
9. Pull out both tortillas and split eggs amongst each one. Roll them up and serve with the fried potatoes.