Bomb A$$ Breakfast Burrito | Derrell Smith

Breakfast is the most important meal of the day, why not make it bomb AF?
Ingredients—
Sweet potatoes:
Canola oil, for frying
1 1/2 cups sweet potatoes, cut into 1/2-inch cubes, par-boiled and dried
2 tablespoons cornstarch
Kosher salt and freshly ground black pepper
1 sprig rosemary
Eggs:
2 tablespoons extra-virgin olive oil
10 large eggs
1 pound chorizo sausage, cooked
Kosher salt and freshly ground black pepper
To assemble:
4 to 6 (12-inch) tortillas
Monterey Jack cheese
1 tablespoon chopped parsley
1 tablespoon chopped green onions
Dipping sauce:
1/2 cup sour cream
2 tablespoons Sriracha
Steps—
In a medium pot over medium-high heat, heat the oil to 360 degrees.
In a medium bowl, toss the sweet potatoes with cornstarch. Shake off any excess cornstarch and gently submerge in the hot oil to fry. Cook for 3 minutes. Remove from the oil using a spider and drain on a cooling rack.
Increase the temperature of the oil to 390 degrees. Add the potatoes once more and fry until crispy. Remove into a bowl. Season with salt, pepper and rosemary. Set aside.
In a large nonstick skillet over medium heat, add the olive oil. Add the eggs and cook until just set. Add the chorizo and stir to combine. Season to taste with salt and pepper.
To assemble the burrito, heat a tortilla in a dry pan for 20 seconds per side. Remove from the pan onto a clean, flat work surface. Add a handful of cheese, the egg and chorizo mixture, a spoonful of fried sweet potatoes, green onions and parsley. Fold the tortilla over the filling, then fold in the sides. Roll upward to form the burrito.
In a small bowl, stir together the sour cream and Sriracha. Top the burrito with a dollop of spicy sour cream.
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