This simple hash brown and egg scramble burrito recipe is a wonderful addition to your breakfast offerings. Add your own flair by customizing the filling!
Cooking Time
10 mins
Total Time
10 mins
Calories
518 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Serve with salsa verde on the side.
Ingredients
2 tablespoons vegetable oil
2 cups hot water
3 large eggs
3 green onions, finely chopped
cooking spray
2 cups Idahoan® Hash Browns
1 (4 ounce) can fire-roasted diced green chiles, drained
