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
Prep Time
20 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
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.
Serve with salsa verde on the side.
