Name: Hash Brown Breakfast Burritos
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 2 cups Idahoan® Hash Browns; 2 cups hot water; 2 tablespoons vegetable oil; cooking spray; 3 large eggs; 1 (4 ounce) can fire-roasted diced green chiles, drained; 6 (12 inch) flour tortillas, warmed; 3 green onions, finely chopped; 0.25 cup crumbled goat cheese, or to taste; 0.25 cup green salsa, or to taste

Hash Brown Breakfast Burritos

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Cook Time:
10 minutes

Total Time:
20 minutes

Elevate your breakfast with a delicious hash brown and egg burrito, fully customizable to suit your taste preferences.

Ingredients:

2 cups Idahoan® Hash Browns
2 cups hot water
cooking spray
3 large eggs
1 (4 ounce) can fire-roasted diced green chiles, drained
6 (12 inch) flour tortillas, warmed
3 green onions, finely chopped
0.25 cup crumbled goat cheese, or to taste
0.25 cup green salsa, or to taste

Instructions:

In a bowl, soak hash browns in hot water until fully covered. Cover and let sit for 10 to 12 minutes until hash browns are rehydrated. Drain thoroughly.
In a large nonstick skillet over medium-high heat, heat oil. Add hash browns and fry until golden brown, stirring occasionally, for about 6 minutes. Remove from heat.
As the hash browns cook, heat a generously sprayed large skillet over medium-high heat. Whisk eggs in a bowl, pour into the skillet, and cook until set, about 5 minutes, stirring in chiles in the final minute. Remove from heat and enjoy!
Place a generous portion of hash browns and scrambled eggs onto each tortilla. Sprinkle with fresh green onions and creamy goat cheese. Fold the sides in and roll from the bottom, ensuring the sides are tucked in as you roll.
Present alongside a flavor-packed salsa verde.

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