I make these breakfast burritos almost every weekend. My family loves them so much… maybe a little too much. I have had a request from a follower to do a blog with hash browns so I figured this would be the perfect time to include them.
1 lb frozen shredded hash brown – feel free to dice your own fresh potatoes, they will just take a little longer to cook.
6 eggs, beaten
2 Tbsp milk
1/2 lb sausage
6-8 raw tortillas (We buy the Tortilla Land brand, they sell them in a 48-pack at Costco or 12 packs at Winco, and Safeway, may be other stores but I haven’t checked). Of course you can use cooked ones too but these are… well, the best.
garlic salt, onion powder, salt and pepper to taste
Also, if you happen to own any Fontknow’s Secret seasoning (I know there are a few of you that ordered it after the “Favorite Spice Giveaway”), this will definitely kick your burritos up a notch. I always use it on my hash browns…yum! If you are interested in ordering some, you can go to their website at http://www.a2fay.com. It is $3 for an 8 oz. can.
Start by heating 3 Tbsp oil (I use Canola, but any oil will work just fine) in a large, non-stick skillet over medium-high heat. This is the first place you can go wrong with hash browns. In order for your hash browns to get crispy and golden brown, they need to have enough oil. This will also prevent them from sticking to the pan. Get your pan good and hot before you add the potatoes or once again, they will stick. Add potatoes and half of seasoning. Cook for four to five minutes, or until the underside is crispy and brown. IF you happen to turn the potatoes before this happens, you will run the risk of … you guessed it, your potatoes sticking to the bottom of the pan and getting a mushy texture. Also, if you just move your pan around (lift it off the burner and give it a little shimmy back and forth), you should be able to hear the “scratching” of the browned hash browns, before they are browned they don’t really make a sound.
Now, if you want to be brave, the very best and funnest way to flip your shredded hash browns is without a spatula, chef style, flinging them up in the air. Be sure right before you attempt this that you press the potatoes down firmly with your spatula so they form a sort of patty. Trust me, it is not that hard. My husband even stepped in and tried it a few times with great success (he doesn’t cook… AT ALL). If you try it once and succeed, you will want to do it that way every time because it’s just so darn fun. I always get cheers from my boys when the hash browns land back in the pan. If you just don’t feel comfortable, then by all means bust out the spatula.
Once your hash browns have gotten crispy and golden on the other side, you can now break them up in the pan and add the other half of the seasoning, tasting before adding of course. Cook for a few more minutes to get them good and crispy then set aside.
Heat medium-sized skillet on (just under) medium-high heat. Add milk to eggs and beat. Add salt, onion powder and pepper (just a pinch of each). Add eggs to pan with either butter or a touch of oil to prevent the eggs from sticking. Add eggs to heated pan. Stir constantly so your eggs don’t scorch.
Once your eggs, sausage and hash browns are cooked, heat a pan or skillet over medium-high heat to cook your tortillas. Again, make sure your pan is hot before adding a tortilla. You will want to cook it for about 30 seconds on each side. You will know by the brown spots. We absolutely love the raw tortillas and have become tortilla snobs since we started eating these.