Egg 'n' Potato Burritos
  • 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
  1. *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
  2. *In a large bowl, combine the eggs, tomatoes, salt & pepper; pour over potatoes
  3. *Reduce heat to medium-low; cook & stir until eggs are completely set; remove from the heat
  4. *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