Brunch Egg Burritos - cooking recipe

Ingredients

2 cups refrigerated hash browns, shredded
3 tablespoons butter, divided
6 eggs
1/2 cup milk
1 (4 ounce) can green chilies, chopped
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
12 slices bacon, cooked and crumbled
8 ounces monterey jack cheese, shredded
1 cup salsa
4 (10 inch) flour tortillas, warmed

Preparation

In a large skillet, cook the potatoes in 2 Tbs butter over medium heat for 6-7 minutes or until golden brown, stirring occasionally.
In a small bowl, whisk the eggs, milk, chilies, and seasonings.
In another large skillet, heat remaining butter until hot.
Add egg mixture; cook and stir over medium heat until eggs are completely set.
Layer 1/3 cup potatoes, about 1/2 cup egg mixture, 1/4 cup bacon, 1/2 cup cheese and 1/4 cup salsa off center of each tortilla.
Fold sides and ends over filling and rool up.
Serve immediately.