Pastrami Egg and Cheese Burrito with Dill Pickle Salsa


Get the largest tortillas you can find for these bad boys. They’re stuffed to the brim with deliciousness and a small tortilla will make it difficult to roll it up in a tidy manner. If you absolutely cannot find large tortillas you could improvise here and turn these into breakfast tacos, too. Whatever you do, do not skimp on the crisping step at the end – it is an essential part of enjoying this dish.

Active Time: 35 Mins

Total Time: 35 mins

Pastrami Egg and Cheese Burrito with Dill Pickle Salsa


  • 1 garlic clove
  • 2 cups dill leaves
  • ¼ red onion
  • 1 russet potato 


  • 6 baby dill pickles plus ¼ cup pickle brine
  • ¼ cup olive oil, plus more
  • 2 large burrito-sized flour tortillas (12”-14”)
  • Kosher salt and freshly ground black pepper 


  • 4 eggs
  • 4 slices American cheese
  • Sour cream, for serving 


  • 6 ounces pastrami or corned beef

1. Make the pickle salsa

  • Coarsely chop 6 baby dill pickles and 1 garlic clove. Combine in a food processor with 2 cups dill leaves, ¼ cup olive oil and ¼ of pickle brine. Blitz until lightly chunky and salsa like in consistency. Transfer to a small bowl.

2. Do some prep:

  • Peel 1 russet potato. Finely grate on the large holes of a box grater. Transfer the grated potato to a clean dish towel and wring out as much moisture as possible. Set the potatoes aside.
  • In a medium bowl, whisk 4 eggs and a big pinch of salt until very well combined and no streaks remain. Season with freshly ground black pepper.
  • Thinly slice ¼ of a red onion. Set aside for assembly.
  • Coarsely chop 6 ounces of pastrami.

3. Cook the potatoes, pastrami and eggs:

  • Heat ¼ cup olive oil in a large non-stick skillet over medium heat. Once simmering, add the grated potatoes. Season with salt and lots of black pepper and stir to combine. Use a spatula to pat them down into a single layer and cook, undisturbed until deeply golden brown underneath (take a peak and check!), about 6 minutes. Flip the potatoes and cook until crisp on both sides, but still tender in the middle, 3-4 minutes longer.
  • Use the spatula to fold the potato pancake in half in the skillet in order to make some room for the pastrami. With the potatoes still in the skillet, add the chopped pastrami and return to medium heat. Cook, stirring the meat once or twice until beginning to brown at the edges, and heated through, about 3 minutes. Transfer the potatoes and pastrami to a plate.
  • Return the skillet to the burner over medium heat, adding a splash of oil if none remains. Add the eggs and cook, stirring in large sweeping figure eight motions until custardy but set, about 1 minute. Transfer to a plate.

4. Assemble:

  • Lay two large tortillas out on your work surface. Divide the crispy potatoes among both tortillas, breaking them up and arranging them in the lower half of the burrito.
  • Place two slices of american cheese on top of the potatoes.
  • Divide the eggs and pastrami between the tortillas, arranging on top.
  • Top with sliced onions and a few spoonfuls of pickle salsa.
  • Wrap up the burritos, tucking in the sides so nothing falls out.

4. Crisp and serve:

  • Arrange both burritos in the non-stick skillet, seam side down. Place over medium heat and cook, turning the burritos every 1-2 minutes, until golden brown and crisp all over.
  • Cut in half and serve with the remaining salsa and sour cream alongside.

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