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Time to fuel up your crew with the best ever breakfast burritos. I remember making these for cowboys and it's a good hearty breakfast.
#breakfastburrito #bestbreakfastburrito #easybreakfastburrito
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0:00
Best burrito I ever had in my life, a breakfast burrito, Silver City, New Mexico, in a little
0:05
old alley down there where you think nobody would ever find the spot. There was a line out the door, fresh eggs, green chilies, a little bit of onion, bacon
0:13
sausage combined, rolled up there, fried in that skillet just gently and then throwed
0:18
out there on a plate covered with cheese and sauce and ooh, so good it was
0:30
Hey, I don't know what time it is where y'all are watching, but hey, it is breakfast time here
0:34
7 o'clock in the morning. Beautiful day God has created here. We got some rain, green grasses here
0:41
And what are we talking about? The ultimate breakfast burrito. Let's talk about the tater that goes in here
0:47
Yeah, I'm not talking about just frying some potatoes. I'm talking about frying up some hash brown potatoes
0:52
But we're not going to make them in a hash brown patty. We're going to grate them and then just deep fry them because we get that good crispiness that comes out of them
0:59
But use a russet that's the potato that's going to work best
1:03
But the most important factor is you've got to rinse that potato time after time after time
1:08
Because what does it do takes the starch away from it? And if you're looking for something that'll really help you out on the best crispy hash browns ever check out that video up there
1:16
Because whoo it was a winner well the taters were rinsed four times
1:20
They were you got to make sure that water is clear then just pour some water back over them
1:24
Let them sit get your cast iron skillet get it over some medium heat get it hot
1:28
And we're talking pork sausage. Uh-huh. Now I've used a lot of different kinds deer sausage elk sausage chorizo
1:35
But if you're talking about really the best breakfast burrito I ever had it just had really good pork sausage in it
1:41
Y'all be asking yourself. How come he didn't use Obertha? Well, Bertha is right there behind Shan it is but folks, I don't need the hair burned off my legs this morning
1:49
It's already 84 degrees a fire in there would have been oh so hot
1:53
Well, browned up nicely it has. Let me transfer this to a plate
2:03
It is above beagle height and major height. Back to the fire it goes
2:09
We're talking good bacon here. We got four slices. I like bacon, I do
2:16
Mage says he likes bacon. How do you like your bacon? Crispy
2:21
Atta boy. the bacon is sizzling right along at the same time too I need you to get you something to pour a
2:28
little deep fry oil in and go to getting it about 350 degrees because we have come to the point to
2:34
where you have seen me gather the eggs fresh right out of the hateful chicken yeah she's been a little
2:39
hateful here lately it is Gladys we call her Gladys I mean she's always thinking that she's
2:44
the boss out there and most times she is but she used to peg me all the time when I try to get them
2:48
eggs now she just sort of squawks at me because she knows that I'm going to get them because We do love us some fresh eggs now these if you're going to make this for a serving
2:57
I probably saying maybe three large eggs but These are what I probably call a medium egg So we going to use four Just get you a bowl Go to cracking Look how dark them yellers is on them good homemade eggs
3:11
Be sure and check out the little recipe down there below. Hit that link. We'll have this broke down per serving size for you
3:16
But if you're watching there on the TV, you can just, hey, go to our website, www.kentrollins.com
3:22
Click on recipes and it'll take you there. Break out your automated twirling device called a whisk
3:27
And bear with me. It's gonna be loud for a minute because we're not just gonna whisk a little
3:31
We're gonna whisk a lot to where these things are so smooth. They're gonna be fluffier that away
3:38
Crispy bacon maize just the way me and you like it Let me get us some seasoning for them eggs and we'll mix that in there
3:44
I think it gives a great flavor to eggs. Oh, it's missing something listen
3:48
What could it be hatch green chili? You got to have them folks Dice now you be careful. You look when you're seeing them sometimes it'll say hot sometimes it'll say mild
3:57
That is to your favorite preference. Don't drain them. Don't do nothing to them
4:00
Dump them in there. While we're sitting here talking, we should have took the bacon up
4:04
Careful, mage. That's hot grease, buddy. Remember I told you sausage about three-fourths done
4:12
Dump her right back in there. And you say, why didn't you just cook it all the way? This way
4:17
if there's any grease, any lard left in that sausage or fat that can render down, it's just
4:22
going to give them eggs more flavor. Folks, I need you to save that little dab of grease
4:27
right there. So that green chili can that you had, put it somewhere where it'll stand
4:32
still for a minute, and that might not be it. We're going to go right here. Look out
4:37
mage, I don't want none of this on you, because we got to have this for them tortillas. We're
4:43
going to try to pull this off ranch style cooking. The folks is in line. We are all finished
4:48
at the same time. Now skillet is hot. Remember we reserved the bacon grease. Deep fry oil is about
4:53
350 degrees. First we're going to pour in the eggs, the green chilies, and we're going to let
5:00
them go to cooking. Let's check the temperature of the fry oil. Fry oil says I'm ready. In they go
5:11
You know we patted these dry after we rinsed them. Make sure you get all that water off of them
5:15
because water and grease don't work so well together. And we're gonna let them get good and crispy
5:21
Boy, can y'all smell them green chilies? They are smelling so good, they are
5:27
You busy? Yeah, I am. It sort of reminds me of back when I was on Chopped
5:32
You have to be really busy there for a minute. But folks, we want these to fry up good and crispy
5:37
Now they're not just one solid hash brown, as you can tell here
5:41
So give them a stir every once in a while but make sure that they ain't clinging together too tight
5:46
Well, folks, I have cooked me a lot of breakfasts I have in years past
5:50
Some of them have been way before it got sunlight, 4 o'clock in the morning
5:54
I think the earliest I ever fixed breakfast was 3.30 on the ranch one time. I was thinking, maybe this is like brunch from leftover midnight
6:01
I don't really know. But folks I did fix a lot of breakfast burritos especially on days that either we were moving camp or they were in a hurry to get out of camp that morning so they could start before it got too hot or something So you can roll them up they can stick them in a pocket on a jacket or something put them in a saddlebag take off down the trail they good to go
6:20
But breakfast time to me, hey, I love to see them cowboys get full and then you can sit there and you can just see them sort of in the silhouette of the moonlight riding off
6:29
and you can hear them old hoofs, hoof beats hitting on them old rocks as they rim out on them canyons
6:34
And then that sun peaks up there and you think, thank you, Lord, I got the best job ever
6:50
But folks, a lot of times on a ranch, I got to make things quick, got to make them easy
6:54
I'm using a can of refried beans. What? A can of refried beans, you say
6:58
Now I'm gonna jazz it up a little I am I'm gonna put me a little smoked paprika some garlic salt
7:02
I mean garlic powder in there and a little bit of cumin now if and I wasn't in no hurry
7:07
I would be using what I refied bean This here is childproof label and I was trying to be in a hurry and you can't even get to label
7:16
The lid off of it not much cumin folks because they have put a little in there, but they don't
7:22
last but not least some good smoked paprika mage you find that lid i'll give you a dollar
7:33
oh hey a lot of flavor coming out of there now i can smell it them canned beans are saying thank
7:38
you for the help and here comes the new dog here in a different color oh my god
7:42
oh sadie if you guys are watching for the first time she's actually she's usually white
7:51
Oh my gosh Sadie! Well the assembly line is ready to go now
7:58
You be sure you have it all in order because when you go to putting this together you don't want to leave nobody out
8:02
We're going to layer a layer of them refried beans that we jazzed up right out of that can
8:07
and the next goes what? We're going to put a strip of bacon right there on the bottom so he can lay right there on top
8:13
and hold everything together. Then the sausage and the eggs, a little cheese, more bacon right on top, a little more cheese
8:19
and cheese tuck and roll, we're gonna do the fire drill. And then we're gonna fry them just a little bitty quick
8:23
in some bacon grease. Ooh, the ultimate breakfast burrito. Don't get no better than this
8:28
Don't look no further than here because this is where you're gonna find it. guitar solo Thank you Oh you see me lay them layers on there pile after pile smooth there out like trowel and
9:32
concrete, wrapped it up, and remember that bacon grease that we saved, put back in that
9:36
field skillet give them just a quick flash fry there to seal them edges and to give us some good
9:41
brown color you see me add a little bit of that green salsa to it before i roll it up let me tell
9:46
you folks that stuff will light you on fire i do love some hot now i have the recipe is down there
9:53
in the little link below but if you want to tame that down be sure you take the stems and the seeds
9:58
out of them jalapenos but you don't have to use that you can use our red salsa or you can use your
10:03
favorite salsa but folks had really good help today some of them change colors
10:06
while they were here they did but I think we'll start with the magy today I fried extra bacon just for my good helpers where is everybody at hey hey
10:17
hey bacon time come on here you go these two here they're different color than
10:22
they was I like y'all's new spring and summer outfits I do I mean this stuff
10:33
Mmm. That stuff is good. It is hot. Made me want to do it
10:42
Jump up for some more. Woo! That stuff right there, Bernardis will pick up them
10:50
Mmm, it is good. Best way to start every day, breakfast. Breakfast burritos
10:55
But hey, I can start them for supper time. They're so good, maybe even at lunch too
10:59
But thank y'all. We just, we appreciate you so much for coming in. letting us show you how to make these ultimate breakfast burritos they're oh so good and tasty
11:07
and i wish y'all was here i'm gonna give you a bite just go ahead and just reach through there
11:10
and get you a bite because oh they're so good everything we use today will be listed down
11:15
there in the little link below but don't forget we're going to be at layman's hardware up there
11:19
in kidron ohio july 23rd i think is the correct date all the info will be on the website but if
11:24
you go ahead and buy your tickets and you'll get entered into a what a 500 shopping spree with me
11:31
Well, as always, I tip my hat to all our servicemen and women and all the veterans who have kept that old flag of flying over camp
11:38
It is a great thing, and we never take it for granted. Rest of you, come on in here
11:43
I got in trouble last week. Some of them said you didn't get a big hug, so I'm going to give it to you this time
11:47
We love you so much. We thank you each and every one for watching our videos
11:52
God bless you one and all, and I'll see you down the ultimate best-for-breakfast burrito trail ever
11:57
You can see my reflection and my shadow again. That is good
12:02
Uh-uh, babe, quit. You'll be all nasty, too. Lou, don't get back up here
12:07
Unless you're going to rinse off
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