Ingredients
- 2 cups refrigerated shredded hash brown potatoes
- 3 Tbsp. butter, divided
- 6 eggs
- 1/2 cup milk
- 1 can (4 oz.) chopped green chilies
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 4 to 6 drops Louisiana-style hot sauce
- 12 slices ready-to-serve fully cooked bacon, crumbled
- 2 cups (8 oz) shredded Monterey Jack cheese
- 1 cup salsa
- 4 flour tortillas {10-inches} warmed
Directions
In a large skillet, cook potatoes in 2 Tbsp. butter over medium heat for 6 to 7 minutes or until golden brown, stirring occasionally.
Meanwhile, in a small bowl, whisk the eggs, milk, chilies, seasonings and hot sauce. In another large skillet, heat remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set.
Layer 1/3 cup potatoes, about 1/2 cup egg mixture, 1/4 cup bacon, 1/2 cup cheese and 1/4 cup salsa off center on each tortilla. Fold sides and ends over filling and roll up. Serve immediately.
Yield: 4 servings
Source: Taste of Home: Simple and Delicious
By Connie from Cotter, AR
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