1cupvegetables of choiceie: onions, mushrooms, zucchini, bell peppers
1cupfrozen hashbrownsor fresh russet potatoes
6whole eggs
½cupmilk
1teaspoongarlic salt
1teaspoonpepper
6flour tortillas10" for burritos, 6" for tacos
½cupcheddar cheeseshredded
Instructions
Add 1 Tablespoon canola oil to large sautee pan, sautee 1 cup chopped vegetables for about 5 minutes.
Add 1 cup hashbrowns and extra tablespoon of oil, cook until crispy. About 10 minutes. While potatoes are cooking, mix together 6 eggs, ½ cup milk, 1 teaspoon garlic salt and 1 teaspoon pepper. Set aside.
Once potatoes are cooked, pour egg mixture over vegetable mixture. Fold mixture over until cooked thoroughly, or until eggs are solid and there's little-no liquid left in pan. Check for salt and pepper flavor preference.
Top with cheddar cheese. Fill six 6 inch tortillas with mixture.
To make FREEZER tacos: Evenly distribute egg/potato mixture into middle of taco or burrito sized tortillas. A 10 inch or larger tortilla is important to keep all filling inside tortilla! No need to wrap each taco/burrito individually, unless you'd like to take them on the road. Then it's better to wrap them individually.
Microwave burrito, open side down, on high for 60 seconds when ready to eat. Add favorite toppings, and enjoy!
Notes
Squeeze excess liquid from shredded potatoes. This helps remove some of the starch from the potatoes. Who really wants to eat gooey sticky potatoes?
You can also top with your favorite salsa, avocado, or ketchup if you'd like! (add when eating if making freezer burritos)