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Hatch Green Chili Smothered Breakfast Burrito
Ingredients
  • ¼ Cup vegetable oil
  • 3 large russet potatoes 10 to 12 ounces each, peeled or unpeeled, small chopped. Or use 3 cups frozen hash brown potatoes
  • ½ teaspoon salt
  • Fresh ground pepper to taste
  • 1 medium onion chopped
  • 1 clove clove minced
  • 4 large eggs lightly beaten
  • 4 8" flour tortillas warmed
  • 8 slices bacon cooked until crisp
  • 3 to 4 cups prepared Hatch Green Chili warmed
  • 8 ounces mild cheddar cheese grated
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