Hash Brown Breakfast Burritos

Ingredients

• Servings: 6
• 2 cups idahoan® hash browns
• 3 eggs, scrambled
• 1 (4 ounce) can roasted diced poblano chiles
• 6 (12 inch) flour tortillas
• 3 green onions, finely chopped
• soft goat cheese
• salsa verde

Recipe

• rehydrate and prepare 6 servings of idahoan hash browns according to package, ensuring that they are golden brown.
• prepare scrambled eggs and add diced poblano chilies.
• warm tortillas and top with 1/2 cup hash browns and 1/2 cup scrambled egg mixture.
• sprinkle with scallions and 3 dollops of soft goat cheese on top of eggs.
• fold the sides of the tortilla in towards the center and roll up from the bottom, making sure to tuck in the sides as you roll.
• repeat with remaining ingredients.
• serve with a side of salsa verde.