Time
20 min
Serving
6 persons
Calories
518
This simple recipe for burritos filled with a hash brown scramble is a wonderful addition to your breakfast offerings. Add your own flair by customizing the filling!
Ingredients
- Idahoan® Hash Browns: 2 cups
- hot water: 2 cups
- vegetable oil: 2 Tbsp
- cooking spray:
- eggs: 3 piece
- fire-roasted diced green Chilis: 1 can (4 ounce can, drained)
- flour tortillas, warmed: 6 piece (12 inch)
- green onions: 3 piece (chopped)
- crumbled goat cheese: 0.25 cup (to taste)
- green salsa: 0.25 cup (to taste)
Metric Conversion
Stages of cooking
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Combine hash browns and hot water in a bowl; make sure hash browns are completely covered with water. Cover the bowl and let stand until hash browns are rehydrated, 10 to 12 minutes. Drain well.
-
Heat oil in a large, nonstick skillet over medium-high heat. Add hash browns and fry, stirring a few times, until golden brown, about 6 minutes. Remove from the heat.
-
While the hash browns are cooking, spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes, stirring in chiles during the last minute. Remove from the heat.
-
Top each warm tortilla with an equal amount of hash browns and scrambled eggs, then sprinkle green onions and goat cheese over top. Fold the sides of each tortilla in toward the center and roll up from the bottom, tucking in the sides as you roll.
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Serve with salsa verde on the side.
