Smothered Green Chile Breakfast Burrito

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  • 6 eggs, beaten
  • 2 tablespoons cooking oil
  • 2 tablespoons butter
  • 2 cups southern style hash brown potatoes (frozen)
  • 1/2 cup scallions, sliced
  • 1 (4 ounce) can Hatch Green Chiles
  • 4 ounces shredded cheddar cheese, reserve some for garnish
  • 2 large flour tortillas
  • 1 (15 ounce) can Hatch Green Chile Enchilada Sauce


  1. In a small mixing bowl, beat eggs and set aside.
  2. Heat a medium size skillet over medium high heat.
  3. Add cooking oil and butter.
  4. Once butter is melted, add potatoes, onion, and Hatch diced green chiles.
  5. Mix well and cook until potatoes are tender about 10 – 12 minutes.
  6. Then add beaten eggs and stir until combined, cook until eggs are firm, about 3 minutes.
  7. Top with shredded cheddar cheese.
  8. Roll flour tortilla onto a flat surface and stuff with egg and potato mixture.
  9. Fold both ends of tortilla in and roll starting from one end until it is tightly rolled into a burrito.
  10. Heat Enchilada Sauce in microwave safe serving dish on high for two minutes.
  11. Heat rolled burrito on skilled for about 2- 4 minutes on each side until slightly golden brown.
  12. Place burrito on serving dish and cover with Hatch green chile enchilada sauce and garnish with shredded cheese.
  13. Serve and Enjoy!