Smothered Green Chile Breakfast Burrito

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  • 6 eggs, beaten
  • 2 tablespoons cooking oil
  • 2 tablespoons butter
  • 2 cups Southern-style hashbrown 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 the tortilla in and roll starting from one end until it is tightly rolled into a burrito.
  10. Heat Enchilada Sauce in a 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!