Breakfast is good any time of day! These burritos were a quick and tasty dinner. Prep and cook time took less than 30 minutes.
Note: For the hashbrowns, I use a brand of dried potatoes that you reconstitute by adding hot water. This recipe should also work with fresh or frozen hashbrowns, but they may need a few extra minutes of cook time.
1 small bell pepper, cut into small pieces
1 cup hashbrowns
1/2 cup chopped spinach
1/2 cup shredded cheddar cheese
3 Tablespoons sliced green onions
2 Tablespoons milk
Salt and Pepper
4 flour tortillas
Sour cream (optional)
Heat a small amount of oil or butter (I used olive oil) in a pan over medium to medium high heat. When pan and oil are hot, add peppers and sprinkle with salt and pepper.
Add hashbrowns (see note above about hashbrowns) and spread evenly in the pan. Allow to cook 4-5 minutes. Stir the hashbrowns around the pan to get a nice even crisping on all of the potatoes, rather than flipping them in sections. Cook another 3-4 minutes, stirring every minute or so. Remove the hashbrown mixture and set aside.
Whip eggs and milk in a small bowl, add a pinch of salt and pepper.
Lower pan to medium heat. Add oil or butter if needed. Add eggs. Immediately begin to scramble them with a spatula. After 1-2 minutes, add in hasbrown mixture, spinach, half the cheese (1/4 cup) and green onions. Mix together. Cook an additional 2-3 minutes or until the cheese has melted.
Serve in warm tortillas with remaining cheese. Add a little sour cream and salsa for extra flavor!