Ingredients:

  • 1 lb frozen cubed hash brown potatoes
  • 2 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 lb quick-cook breakfast sausage
  • 10 large eggs
  • 1/4 cup whole milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 10 large 10-inch flour tortillas
  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup diced green chiles

Instructions:

  1. Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add the cubed potatoes, sprinkled with smoked paprika and garlic powder. Sauté, stirring occasionally, until the edges are mahogany-colored and crisp. Remove from pan and drain on paper towels.
  2. In the same skillet, brown the breakfast sausage until fully cooked. Lower the heat to medium.
  3. While sausage cooks, whisk eggs, milk, salt, and pepper in a mixing bowl until homogenized. Pour the egg mixture directly over the cooked sausage.
  4. Fold the eggs gently with a spatula until just set and velvety.
  5. Lay a tortilla flat and sprinkle a thin layer of shredded cheddar cheese in the center.
  6. Divide the egg-sausage mixture and crispy potatoes evenly across the 10 tortillas. Add diced green chiles if desired.
  7. Fold in the sides and roll tightly. Briefly sear the seam-side down in the skillet for 30 seconds to lock the burrito shut.