Smothered Green Chile Breakfast Burrito

Ingredients

• 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

Instructions

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!