Potato Burrito Egg Rolls


Potato Burrito Egg Rolls

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    This recipe is a great way to transform leftover Thanksgiving mashed potatoes, or any day leftover potatoes. Feel free to switch up the seasoning making them cheesy, spicy, or even a little sweet.

    For more recipes from Chef Elizabeth’s Chef’d Up Thanksgiving Leftovers episode, view her Day-After-Thanksgiving Pizza recipe.

    To get even more recipes from Chef Elizabeth, go to HSTV.com.

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    Servings and Ingredients

    Serves 10
    2 c. frying oil, such as corn, peanut, or safflower
    1 c. mashed potatoes, left over, any flavor
    ⅓ c. Hy-Vee no-salt-added black beans, drained and rinsed
    ½ c. Hy-Vee Short Cuts pico de gallo
    1 tbsp. Hy-Vee taco seasoning
    ½ c. Hy-Vee shredded taco cheese
    2 clove(s) garlic, minced
    Hy-Vee salt, to taste
    16 eggroll wrappers
    1 (1 oz.) dry ranch seasoning packet
    1 c. Hy-Vee sour cream
    fresh cilantro, chopped, for garnish

    Things To Grab

    • Deep skillet or medium saucepan
    • Thermometer
    • Medium bowl
    • Silicone pastry brush
    • Small bowl
    • Slotted spoon
    • Cooling rack or plate lined with paper towels


    1. Place frying oil into a deep skillet or medium saucepan; preheat to 350 degrees.

      Hyvee Culinary Expert Tip
      We always recommend watching your oil carefully to avoid smoking and to check the oil temperature using a thermometer. If you do not have a thermometer, check the temperature of the oil by dipping the handle of a wooden spoon in the oil, if bubbles form around the wooden handle, your oil is hot.
      HSTV the braided apronChef Elizabeth, The Braided Apron HSTV Personality
    2. In a medium bowl combine leftover potatoes, black beans, pico de gallo, taco seasoning, cheese, cilantro, and garlic. Season to taste with salt.

    3. Place 2 tablespoons potato filling in the center of an egg roll wrapper. Fold ends in, brush the exposed top and bottom with water and roll into a cylinder; chill until ready to fry.

    4. Mix together ranch seasoning and sour cream in a small bowl; refrigerate until ready to serve.

    5. Carefully fry eggrolls, a few at a time, until evenly browned and warmed through. Remove eggrolls from hot oil using a slotted spoon and drain on a cooling rack or plate lined with paper towels.

    6. Serve warm with ranch sour cream. Garnish with fresh cilantro, if desired.

      Hyvee Culinary Expert Tip
      Nutrition facts cannot be accurately calculated for fried foods.
      Hy-Vee Test Kitchen