Find the stand-alone recipe here.

Sometimes, great things come from the lowly grill at your local gas station.

That is the case with the corned beef hash burrito, originally hailing from the Triple S gas station in Española.

Uniquely New Mexican and a delicious fusion, there is nothing quite like it.

I was first introduced to this fusion by a co-worker who announced to the newsroom that he was going to get one at the gas station.

Soon, I went to discover this invention myself. I can vouch: it’s amazing.

Here in New Mexico, you will always be asked if you want red, green, or nothing. This refers to green chile and red chile. If you want both, it’s called Christmas.

This version leaves the chile choices up to you. I decided to chop up and lightly cook a green chile for the burrito. Normally I would have paired it with salsa and the secret sauce I use for grilled corn and fish tacos, but I was out of both.

There are quite a few moving parts to this recipe.

First, the corned beef hash. I used the canned kind because I haven’t made corned beef in a while. If I had, the hash is pretty easy to make. Finely dice everything (cabbage, potatoes, corned beef) and throw it in the skillet to fry up.

Either way, it fries in the skillet.

Next are the diced potatoes, which are optional.

Since I now have an InstantPot, the brand name for a type of electric pressure cooker, I cooked the potatoes the night before. First, I cooked them for five minutes, which left them a little too hard. I cooked them again for two minutes, which made them a little too soft. The next morning, I diced a few of them, then threw them in a skillet with some oil, salted liberally, and let them fry.

The electric pressure cooker makes steaming/boiling potatoes so much easier than if I had to cook them in a pot on the stove.

Meanwhile, I had a little under a pound of black beans soaking in water since the day before. The morning I wanted to make the corned beef hash, dumped the water the beans had been soaking in, put them in the electric pressure with a bullion cube and let them cook for 15 minutes on high pressure.

The black beans, after they’ve been cooked in the electric pressure cooker, and before they’re thrown in the skillet to lose any extra liquid.

Lots of people say you can just throw dry beans in the pressure cooker, it just takes more time. I prefer to soak the beans.

You might think this means the beans are done in 15 minutes. It doesn’t. It’s much closer to an hour, between the time it takes to heat the pot and bring it to pressure, as well as the time it takes to naturally release the pressure. Still, an hour without any babysitting the pot isn’t bad.

Potatoes: cooking. Beans: cooking. Corned beef hash: cooking.

The corned beef hash (front) and potatoes (back).

Next up is the green chile. Chop it up and throw it in a hot skillet for a few minutes.

In hindsight, I probably should have added some eggs, either fried and on top of the burrito, and cooked and put inside the burrito, but I didn’t think of it at the time.

When it comes to the burrito, it needs to be large enough to allow for all of the ingredients. Often, packages will state “burrito size.”

So, go make yourself a corned beef hash burrito! You will be amazed at how delicious it is.

The burrito before rolling. Left to right: Pan-fried potatoes, black beans, green chile, corned beef hash.

Find the rest of the photos here on Flickr.

 

Corned beef hash breakfast burrito

A staple of New Mexican gas stations, the corned beef breakfast burrito is a wonderful fusion
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American, Fusion, New Mexican
Keyword: burrito
Servings: 2 burritos
Author: Wheeler Cowperthwaite

Ingredients

  • 1-2 eggs scrambled or fried
  • Milk if making scrambled eggs
  • 1-3 green chiles diced
  • 1 can corned beef hash or hash made from slow cooked corned beef
  • 2-4 ounces cooked black beans
  • 3 diced potatoes
  • 2 Burrito-sized tortillas
  • Red chile prepared (optional)
  • secret sauce optional

Instructions

  • Cook the beans, or buy canned beans.
  • Steam or boil potatoes until tender
  • Heat a skillet over medium high heat. Put the hash into the skillet and cook until it begins to lightly brown.
  • Either remove the corned beef hash to container and add the diced potatoes, with some oil, or heat another skillet on high, add a little oil, and toss in the diced potatoes. Shake salt over the potatoes and cook until lightly brown.
  • Cook the eggs and remove to plate or bowl when done.
  • Cook the beans in a skillet with a dab of oil, briefly, to remove excess liquid
  • Briefly heat the first tortilla in the microwave or in the skillet, until just a little warm and pliable.
  • Add the ingredients you’re using to the center of the tortilla, including the hash, potatoes, eggs, beans, chile and anything else, roll, and serve with red chile, salsa, sauce and garnish with lime slices.

Having made rice bowls the night before, I had lots of leftover rice. (Part and parcel of making rice bowls is leftover rice, to either be used in future bowls or in other dishes).

Finished spam, rice and (scrambled) eggs. Furikake is on the top of the sushi, or vinegared, rice.

That meant, this morning, it was time to fry up some spam, cook some eggs in the spam fat and heat up that leftover rice to make a (modern) Hawaiian classic, spam, eggs and rice.

Now, a close relative of this is the spam musubi. I wrote about it for the Rio Grande SUN (no link since the columns don’t make it to the website) but I did post the recipe here.

Many people, including the people I work with, cast aspersions on the very idea of spam, or scoff, or express their pure disgust at the idea. Then again, lots of people are scared of lots of things, and if you weren’t put off by the article title, I hope you will keep reading.

Spam, rice and eggs is so ubiquitous in Hawaii that it’s even sold at McDonald’s, part of their breakfast menu. That also indicates what kind of a breakfast it’s going to be. But, never fear. Much like the rice bowl, you can easily add veggies to the top of your rice to make it a more balanced meal.

Spam, rice and eggs is so simple, almost dead simple. Simply cut a couple of pieces off of the spam log, fry them up in a pan, heat up some leftover sushi or vinegared rice (you can also use normal steamed rice, fresh or leftover) and cook a couple of eggs in that same pan, either fried or scrambled. Put some furikake (Japanese seasoning made with seaweed, among other things) on the rice, maybe cut up a few veggies to put over the rice and there, you have it.

Spam, rice and eggs. Simple, wasn’t it?

Next up, according to my thinking? Spam, (sushi) rice and eggs in a burrito. New Mexican and Hawaiian fusion, all the way.

See the full set of photos (see below) on Flickr.

All the photos are released under a Creative Commons Attribution Only (2.0) license.

Spam, rice and eggs

Spam makes a great breakfast food when paired with some rice and eggs.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American, Hawaiian
Keyword: spam
Servings: 2 people
Author: Wheeler Cowperthwaite
Cost: $5

Ingredients

  • 1 can of spam
  • 2-5 eggs
  • Vegetables as desired
  • Rice leftover or fresh
  • Milk if making scrambled eggs
  • 1 tablespoon oil
  • Butter (optional)

Instructions

  • If using fresh rice, make it now. I suggest making sushi/vinegared rice, either fresh or left over.
  • Heat a large pan over medium-high heat.
  • Take the spam out of its package and slice into 1/4 inch slices.
  • Fry the spam until lightly brown on each side
  • Cut up any vegetables desired to be used on the rice
  • Prepare eggs for scrambling, if cooking that way, including mixing and adding milk.
  • Cook the eggs as desired.
  • Serve the spam with the rice and eggs.

 

Spam cut into slices before it goes into the skillet for some light browning.

The spam has pan fried up nicely. Just a little brown. I cook on the grill because it doesn’t make the house smell.

Flippin’ the spam slices.

One-handed egg crackin’.

Pouring milk into the eggs before everything is mixed. Scrambled eggs, this time.

Finished spam, rice and (scrambled) eggs. Furikake is on the top of the sushi, or vinegared, rice.

I love fish, which seems to be a shame considering I was born and raised in the inland desert. While smoked salmon was a treat growing up, it has always been an unaffordable luxury in my adult life. Fortunately, there are many alternatives, including one of my favorite fish: the sardine.

Two of the three sardines in a can sit on English muffin halves, straight from the can.

Two of the three sardines in a can sit on English muffin halves, straight from the can.

Lightly smoked canned sardines may not have the exact taste, or consistency, that smoked salmon does. They certainly do not have the nice presentation it does. However, they are cheap (around a dollar a can for three sardines) and make for sustainable and delicious cheap eats.

 In this case, I have been using English muffins as the base, although bagels or bread would certainly work as well. That and some cream cheese. Two adjuncts, capers and red chopped red onions, as seen in cream cheese and lox preparations, make good companions. Sometimes I like them, sometimes I like it plain.

That’s all there is to it. Kippered herring is also a good choice, as are other smoked canned fish.

Three sardines come in a can but usually one sardine is sufficient to cover an English muffin so I save the third for the next day.

The sardines' supple flesh has been spread over the muffins.

The sardines’ supple flesh have been spread over the muffins.