Restaurant Style Breakfast Burrito

Instructions

1. Grate cheese into a bowl and set aside. Crack eggs into a separate bowl, and whisk until frothy; set aside.
2. In a skillet, fry bacon over medium heat, until crispy. Remove to a paper towel-lined plate and set aside.
3. While bacon cooks, peel potatoes, and grate on small holes of grater.
4. Place grated potatoes in a clean dish towel. Gather edges of dish towel and twist to create a bundle of potatoes.
5. Squeeze out all the water you can from potatoes. Open towel and sprinkle 2 teaspoons salt (per 4 servings) over potatoes and toss.
6. Heat oil in a non-stick skillet over medium-high heat.
7. Place hash browns into skillet in a single layer. Allow to cook, undisturbed, for 3-5 minutes or until golden underneath.
8. Using a large spatula, flip hash browns and allow to cook another 3-5 minutes, until golden brown and crispy.
9. Remove hash browns to a paper towel-lined plate or wire rack-lined baking sheet.
10. Remove non-stick skillet from heat and wipe out any remaining oil or hash browns.
11. Replace skillet on to medium heat and add butter.
12. Add remaining salt and all of the pepper to eggs. Give a quick whisk and, once butter is melted, pour eggs into skillet.
13. As eggs begin to set, gently pull the eggs across the pan with a rubber spatula, forming large soft curds.
14. Remove from heat while eggs are still slightly soft. Set eggs aside in a bowl and wipe out pan.
15. To assemble burritos: Place tortillas in dry pan, over medium-low heat, for a few seconds to ensure they are warm and pliable. If you can, lay out the tortillas all at once and work in assembly line fashion.
16. Divide hash browns among the tortillas. Try and leave about an inch margin around each tortilla.
17. Evenly divide the cheese and sprinkle on top of hash browns. Divide up eggs and place on top of cheese.
18. Break each piece of bacon in half and place 6 pieces (3 full slices per burrito) in the center of the eggs.
19. Place dry, non-stick skillet back over medium heat.
20. Fold each of the sides of the tortilla in and then, starting from the side closest to you, roll up tightly, making sure to keep the sides tucked in as you roll.
21. As you complete each burrito, lay it seam side down in heated pan. Cook for 3-5 minutes or until there is visible browning. Flip and repeat on the other side.
22. For a beautiful presentation, cut each burrito in half, on the diagonal, and place on plate with a side of salsa.
23. To freeze for an easy breakfast, wrap each burrito in parchment paper and then wrap in foil. These will stay in the freezer for up to 6 months.
24. To reheat a frozen burrito, wrap in a damp paper towel. Microwave at 50% power for 3-4 minutes. Next, place in a dry skillet over medium heat for 3-4 minutes per side, until crispy and warmed through. You may also warm them in the oven at 350F for 25-30 minutes.