Name: Hash Brown Breakfast Burritos
Yield: 6
Ingredients: Idahoan® Hash Browns - 2 cups; Hot water - 2 cups; Vegetable oil - 2 tablespoons; Cooking spray - 2 tablespoons; Eggs - 3 large; Fire-roasted diced green chiles, drained - 1 (4 ounce) can; Flour tortillas, warmed - 6 (12 inch); Green onions, finely chopped - 3; Crumbled goat cheese, or to taste - ¼ cup; Green salsa, or to taste - ¼ cup

Ingredients for - Hash Brown Breakfast Burritos

1. Idahoan® Hash Browns 2 cups

2. Hot water 2 cups

3. Vegetable oil 2 tablespoons

4. Cooking spray 2 tablespoons

5. Eggs 3 large

6. Fire-roasted diced green chiles, drained 1 (4 ounce) can

7. Flour tortillas, warmed 6 (12 inch)

8. Green onions, finely chopped 3

9. Crumbled goat cheese, or to taste ¼ cup

10. Green salsa, or to taste ¼ cup

How to cook deliciously - Hash Brown Breakfast Burritos

1 . Stage

Combine hash browns and hot water in a bowl; make sure hash browns are completely covered with water. Cover the bowl and let stand until hash browns are rehydrated, 10 to 12 minutes. Drain well.

2 . Stage

Heat oil in a large, nonstick skillet over medium-high heat. Add hash browns and fry, stirring a few times, until golden brown, about 6 minutes. Remove from the heat.

3 . Stage

While the hash browns are cooking, spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes, stirring in chiles during the last minute. Remove from the heat.

4 . Stage

Top each warm tortilla with an equal amount of hash browns and scrambled eggs, then sprinkle green onions and goat cheese over top. Fold the sides of each tortilla in toward the center and roll up from the bottom, tucking in the sides as you roll.

5 . Stage

Serve with salsa verde on the side.