Waking up in your tent with the sun as your only alarm clock, brewing a hot fragrant cup of coffee, and dedicating the next hour or so to crafting and devouring the perfect pre-adventure breakfast because well, you can. At one point or another we’ve all been here, and I’m confident that you’ll agree with the notion that there are few things that beat these peaceful and unrivaled moments. The best part is that you won’t need your entire outdoor camping cook-set to create this tasty and filling day starter, as the majority of the preparation takes place beforehand, in the home.
Here’s what you’ll need (for 8 burritos):
- 1/2 tablespoon of olive oil
- 2 cans of corn beef hash
- 12 farm fresh eggs
- shredded cheddar cheese
- two diced tomatoes
- 1/2 diced onion
- 8 (12 inch) flour tortillas
- Heat up the olive oil in a large skillet. Add the corn beef hash and diced onion. Cook for two minutes and stir continually. Continue to cook until the corn beef hash is slightly crispy (8-10 minutes).
- Meanwhile in a large bowl, lightly whisk the eggs with salt and pepper. When the corn beef hash is slightly crispy, pour the egg mixture into the skillet. Stir frequently until the eggs have set.
- When the entire mixture is close to being fully cooked add the diced tomatoes and shredded cheddar cheese.
- When fully cooked, add 1/8 of the mixture down the center of each tortilla and roll up (burrito style) in tinfoil. Store in cooler until ready to eat.
- When breakfast time dawns, place the wrapped burritos in hot coals next to fire. Let the burritos sit in the coals, turning once, until heated through (about 10-15 minutes depending on heat of fire).
Ultimately, these aren’t your traditional southwest style breakfast burritos. They are much sturdier and, in my opinion, tastier. If you have yet to try corned beef hash, consider this the perfect opportunity.