Corned Beef Breakfast Burritos

By: Sarah Kelly

Not a fan of traditional Irish fare but still want to be festive? Make these giant burritos for breakfast! This is a great way to use leftover corned beef, but this recipe is a winner and you can prepare a SRF corned beef brisket just for these burritos. These are at their best when stuffed full of corned beef and the other toppings. 


Breakfast Burritos

  • 1 SRF Wagyu corned beef brisket Buy Now
  • 4 flour tortillas, the largest you can find
  • 4 cups prepared potatoes cut small (frozen hashbrowns or leftover roasted potatoes)
  • 8 slices American cheese
  • 4 slices Swiss cheese
  • 8 eggs, whisked
  • salt & pepper
  • butter to cook the eggs
  • 1 ½ cups dill fronds
  • 2 thinly sliced white onions
  • 2 cups chopped pickles (not pickle relish)
  • Vegetable oil for crisping burritos
  • Hot sauce, horseradish or mustard mayo for serving

Breakfast Burritos

Boil the corned beef according to package directions. It takes about an hour per pound. For added flavor, use beer instead of water.
Let cool and slice corned beef thin or chop into small dices.
While the corned beef is cooking, prepare the toppings.
Slice the onions. Prepare the potatoes according to package and cut to smaller size pieces. Chop the pickles and strain to remove excess juice. Separate the dill fronds from the stems.
Cook the eggs. Start with a pan on medium heat, add a knob of butter and season eggs. Do not overcrowd the pan. If necessary, cook the eggs in 2 batches. Instead of having fluffy eggs, make them more like an omelet so they lay flat and roll nicer for assembly.
To assemble the burritos: Lay out 4 large tortillas on a clean surface. Divide all ingredients into 4 even portions. Place toppings evenly on each tortilla. Fill each burrito with the prepared potatoes, eggs, 1 slice Swiss. cut in 2 to fit inside the tortilla, 2 slices American, corned beef, shaved onion, chopped pickles and a good amount of fresh dill. Roll up the burrito starting with the sides first. You want these to be super stuffed, but completely rolled to hold all the ingredients.
Sear burritos on medium heat with vegetable oil in a sauté pan, about 1 min each 4 sides to achieve a nice brown exterior.
Place seared burritos on a sheet pan and finish in the oven to heat through about 10-15 minutes at 350°F.
These are great to make ahead for a fast breakfast. Assemble the burritos and then wrap each tight in plastic wrap and store in the refrigerator. When it’s time to serve, crisp in pan and finish in the oven.