Breakfast Burritos

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the 2 medium russet potatoes in a single layer, season with ½ tsp smoked paprika and ¼ tsp kosher salt, and cook undisturbed for 4–5 minutes until a golden crust forms on the bottom.

Stir the potatoes and continue cooking for another 4–5 minutes, turning occasionally, until crispy on the outside and tender through. Transfer to a plate and set aside.

Reduce heat to medium. Add the ½ lb breakfast sausage to the same skillet and cook, breaking it into small crumbles, for 4–5 minutes until browned and cooked through.

Add the 0.5 medium yellow onion and the jalapeño (if using) to the sausage. Cook for 2–3 minutes, stirring, until the onion softens. Push the mixture to one side of the pan.

Whisk together the 8 large eggs, 2 tbsp whole milk, remaining ½ tsp kosher salt, and ¼ tsp black pepper in a bowl until fully combined.

Add the remaining 1 tbsp vegetable oil to the cleared side of the skillet. Pour in the egg mixture and let it set for 30 seconds, then gently fold with a spatula, pulling the eggs from the edges inward. Cook until just set but still slightly glossy — about 2 minutes. Remove from heat immediately.

Fold the cooked potatoes back into the skillet with the eggs and sausage and stir gently to combine.

Warm the 4 large flour tortillas one at a time in a dry skillet over medium heat for 20–30 seconds per side, or wrap all four in a damp paper towel and microwave for 45 seconds.

Lay a warm tortilla flat. Spoon one-quarter of the filling down the center, then top with ¼ cup shredded cheddar cheese.

Fold in the sides of the tortilla, then roll from the bottom up, tucking firmly as you go. Place seam-side down. Repeat with remaining tortillas and filling.

Serve immediately with ½ cup salsa on the side, or wrap each burrito tightly in foil to hold for up to 30 minutes.