Po-Ritos potato burritos

Po-Ritos Recipe

Po-Ritos are a staple recipe in our house. Gail begs me to make these potato burritos more often than I'm willing to do.

 

Po-Ritos

Potato Burritos, aka Po-Ritos, are quick, tasty, cheap, and filling.
Prep Time1 min
Cook Time15 mins
Total Time16 mins
Course: Main Course
Cuisine: American
Keyword: burritos, potatoes
Servings: 2
Cost: $2

Equipment

  • large pan

Ingredients

  • .5 bag potatoes o'brien frozen
  • 6-8 slices muenster cheese
  • 2 flour tortillas burrito size
  • 2 tbsp sour cream
  • 4 pinches salt and pepper to taste
  • 1 pinch garlic powder (optional)
  • 1 tbsp salsa (optional)
  • 1 tbsp olive oil or vegetable oil
  • tbsp butter or margarine

Instructions

  • Heat oil and butter in large pan over medium high heat
  • Add potatoes o'brien to pan
  • Add salt and pepper and garlic powder
  • Reduce heat to medium low, cover and cook for 10 minutes or until potatoes are soft
  • While potatoes cook, place 3 to 4 slices of cheese on one half of each tortilla
  • Once potatoes are soft, increase heat to medium high, uncover pan, and let potatoes brown a little
  • Place potatoes over cheese on tortillas, leaving some room on the edges.
  • Roll burrito, tucking edges in as you roll.
  • Place Po-Ritos in hot pan. Turn Po-Ritos occasionally until each side is a light golden brown.
  • Transfer Po-Ritos to plates, and garnish with sour cream and salsa.

Video

Notes

Gail loves Po-Ritos. When I say love, I mean she could eat them every day, twice a day. I know this for a fact because "been there, done that". I definitely don't love them that much. Once a week is fine with me. In any case, the Po-Ritos are cheap and filling, so it's good for a quick go-to meal. 
I tend to buy several packs of the frozen Potatoes O'Brien and keep them all in the freezer. We pretty much always have Muenster cheese, sour cream, salsa, and tortillas in the fridge too, so on a whim, I can always make this dish.
Note: Don't substitute any other kind of frozen potatoes. It's O'Brien or nothing in this case. Hashbrowns will just be icky mush, and regular cubed potatoes will be flavorless.
Extra Note: Muenster is definitely the best cheese for its great ability to melt nicely but other cheese can be experimented with, as you please.
Apologies for the shaky video. I was filming with one hand, while cooking with the other. That is surprisingly more difficult to do than I imagined. One of these days I'll get around to having a tripod setup for this kind of thing.

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