Total Time
20mins
Prep 5 mins
Cook 15 mins

I found this on the back of an Ore-Ida Potatoes O'Brien pkg. We love this type of hasbrown because it has the onion and green pepper in with the frozen potatoes and we don't have to add them. I did add some diced green chilies (the smaller can, I think it was 3 oz. or something like that). It makes a really good breakfast and the kids can wrap them in a napkin and take them with them. I have added cooked crumbled bacon to them too. That is good!!

Ingredients Nutrition

Directions

  1. Melt butter in a large nonstick skillet over medium heat.
  2. Add potatoes in an even layer and cook for about 6 minutes, stirring every 2-3 minutes.
  3. Sprinkle chili powder over potatoes and cook for another 2-3 minutes.
  4. In a medium bowl, whisk together eggs, salsa and green onions.
  5. Add egg mixture to skillet and cook for 3-4 minutes or until eggs are as set as you like them/tirring occasionally.
  6. Season with salt and pepper if desired.
  7. To serve, spoon about 2/3 c of potato mixture down center of each warmed tortilla and roll up lightly.
  8. Garnish with additional salsa, sour cream and even guacamole if desired.
  9. Don't forget to add the cooked bacon before you roll up if desired and add about 2 tablespoons of Monterey Jack cheese as well before rolling.