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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
- 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
- ¼ cup crumbled goat cheese, or to taste
- ¼ cup green salsa, or to taste
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 518 | |
| % Daily Value * | |
| Total Fat19g | 25% |
| Saturated Fat5g | 27% |
| Cholesterol101mg | 34% |
| Sodium1155mg | 50% |
| Total Carbohydrate70g | 25% |
| Dietary Fiber5g | 17% |
| Protein16g | |
| Vitamin C13mg | 64% |
| Calcium196mg | 15% |
| Iron5mg | 26% |
| Potassium266mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Delicious! I added chorizo sausage and Monterey Jack cheese in the burrito. Also dolloped with sour cream instead of goat cheese. These are great to make large batches and freezing after rolling the burrito. Heat in microwave and then add toppings.
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I have made many breakfast burritos, but I never thought to put goat cheese in them. Yum! I used 6 eggs and green chilie along with the hash browns and cheese. Very good.
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I made a few changes – added bite size pieces of steak and bacon, put them in the oven after rolling for about 15 minutes for a warmer center and crispier tortillas. Still, very good and plenty of room for options on what you want on your burrito!
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I made it according to recipe, but scaled it down to two. The burritos were OK, but didn’t have any real personality since there was no meat (bacon, sausage or chorizo). This time(2nd) I added bacon. It was very good, but still lacking in pizazz. I will try again adding green pepper. Eventually we will get this one right. I love the Hash Browns and the goat cheese.
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