Ingredients
3
tablespoons butter
1 1/2
cups refrigerated shredded hash brown potatoes
2
cloves garlic, minced
1/4
teaspoon ground cumin
3/4
cup diced cooked chicken crumbled
eggs
1/3
cup milk
1/4
teaspoon salt
1/8
teaspoon ground black pepper
8
10 inches flour tortillas
1
4 ounce can diced green chile peppers, drained
1/2
cup red and/or green salsa
1 1/4
cups shredded Colby and Monterey Jack cheese (5 ounces)
Directions
In a large nonstick skillet heat 2 tablespoons of the butter over medium heat until melted. Stir in potatoes, garlic, and cumin. Spread in an even layer; press down lightly with a spatula. Cook for 6 to 7 minutes or until golden brown on the bottom. Turn potatoes over; spread evenly and press down lightly. Cook for 6 to 8 minutes more or until golden brown and crisp. Stir in chicken. Remove from skillet; set aside.
In a medium bowl whisk together eggs, milk, salt, and black pepper. In the same skillet melt the remaining 1 tablespoon butter over medium heat until melted. Pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges. With a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Immediately remove from heat.
Stack tortillas and wrap in microwave-safe paper towels. Microwave on 100 percent power (high) about 1 minute or until heated through. Divide potato mixture among tortillas, spooning it just below the center of each tortilla. Divide egg mixture, chile peppers, and salsa among tortillas; sprinkle with cheese. Fold bottom edge of each tortilla up and over filling, fold in opposite sides, and roll up from the bottom.
Video