Loaded Sausage and Cheddar Breakfast Burrito with Crispy Hash Browns

Grate 2 large russet potatoes on the coarse side of a box grater, then wring them out in a clean tea towel until bone-dry: this is the secret to true crispness.

Heat 2 tbsp unsalted butter in a large non-stick skillet over medium-high. Press the potatoes into an even layer, season with salt, and cook undisturbed 4–5 minutes until the underside is deeply golden. Flip in sections and crisp the other side; transfer to a plate.

In the same skillet, crumble 250 g breakfast sausage and sear over medium-high, breaking it into small nuggets, until browned and caramelized, about 5 minutes. Add 1 finely chopped shallot and 2 minced garlic cloves; sweat 1 minute until fragrant.

Deglaze with 1 tbsp apple cider vinegar, scraping the fond, then stir in 1 tbsp tomato paste and cook 30 seconds to bloom the umami. Remove from heat.

Whisk 6 large eggs with 2 tbsp whole milk, salt and pepper. In a separate non-stick pan over low heat, melt 1 tbsp butter and gently push the eggs with a spatula for soft, glossy curds, about 3 minutes. Pull off the heat while still slightly wet.

Warm 4 large flour tortillas (25 cm) directly over a gas flame or in a dry skillet until pliable and lightly blistered.

Down the centre of each tortilla, layer hash browns, scrambled eggs, sausage, 1/2 cup shredded sharp cheddar, a spoon of salsa verde and a scattering of chopped fresh cilantro.

Fold in the sides, then roll tightly into a burrito, tucking as you go.

Wipe the skillet, set over medium heat, and toast each burrito seam-side down 1–2 minutes per side until golden and the cheese melts through.

Slice on the bias and serve immediately with extra salsa verde.