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Egg 'n' Potato Burritos

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Ingredients You'll Need

1 cup Frozen Shredded Hash Browns
3 Green Onions, Chopped
1 Tbsp Olive Oil
8 Eggs, Lightly Beaten
14 can Diced Tomatoes With Green Chiles
1/2 tsp Salt
1/2 tsp Black Pepper
6 Flour Tortillas, Warmed
1 cup Shredded Cheddar Cheese


*In a large nonstick skillet, cook potatoes and onions in oil over medium heat for 8-10 minutes or until potatoes are tender, stirring occasionally

*In a large bowl, combine the eggs, tomatoes, salt & pepper; pour over potatoes

*Reduce heat to medium-low; cook & stir until eggs are completely set; remove from the heat

*Spoon about 1/2 cup of egg mixture down the center of each tortilla; sprinkle with cheese; fold sides and ends over filling and roll up

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