This recipe is meant to be sizzling hot in Montana’s bitter cold winters. The heat of habaneros and hot sauce will warm you from the inside out. If you prefer a vegetarian option, substitute black beans for the bacon.
SERVES 8
2 cups Yukon Gold potatoes, shaved
½ tablespoon garlic salt, plus a pinch
1 teaspoon cumin, plus a pinch
1 teaspoon black pepper, plus a pinch
1 red onion, finely chopped
1 pound chopped bacon
12 eggs
1 cup aged cheddar cheese, shredded
1 red bell pepper, chopped
8 burrito-sized tortillas
Hot sauce (optional)
½ cup chopped habanero peppers (optional)
Place potatoes in a bowl and mix with a pinch of garlic salt, cumin, and black pepper. Set aside.
Add a tablespoon of oil to a large pan and heat over medium-high. Throw in half of the chopped red onion and cook until the aromas are released. Put bacon on top of the onion and cook both together until the onion is caramelized and bacon is cooked to your preference. Place onion and bacon in a bowl, reserving bacon grease in the pan, and turn down the heat to medium.
Add the raw potatoes to the pan. Cook until golden brown then place in a bowl and set aside. Reduce heat to medium-low.
Add another tablespoon of oil to the pan. Crack eggs into a bowl and whisk until yolks and whites are fully combined. Add ½ tablespoon garlic salt, 1 teaspoon cumin, and 1 teaspoon black pepper. Pour the whisked eggs into the pan and stir continuously to scramble. Add a handful of shredded cheese, remaining raw onion, and the chopped red pepper. Let cook until slightly tender then remove pan from heat.
Place a tortilla on a work surface and add eggs, bacon-onion mix, potatoes, and some shredded cheese. Add hot sauce and habaneros if you wish. Roll burrito style.
Once all tortillas are filled, grease a 9- by 13-inch pan (or line it with parchment paper). Place all of the burritos in the pan, cover with a lid or aluminum foil, and place in the freezer.
The night before your adventure, place the pan of frozen burritos in the refrigerator to thaw. The next morning, preheat the oven to 400°F while you get your pack ready. When oven is preheated, slide in the pan of thawed burritos (uncovered) and bake for 10 minutes, until the tortillas are golden brown. Wrap the burritos in foil or place in to-go containers, and consider bringing a small container of salsa and sour cream as garnish.
