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.

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