Ingredients
Equipment
Method
- Add oil to an extra large skillet with high sides, over medium-high heat. Once hot, add hashbrowns and cook for several minutes, undisturbed, until golden and crisp on the bottom. Season with salt and pepper. Flip and repeat on the other side. Set aside for burrito assembly.
- Add a little more oil to the pan and add diced bell peppers and onion. Cook for a few minutes, until tender. Remove and set aside.
- Add ground sausage to the same pan and cook, breaking it into small pieces with a meat chopper or wooden spoon, until browned and cooked through. Remove and set aside.
- In a bowl, whisk eggs and water well with a fork. Season with salt and pepper. Cook, stirring with a wooden spoon until they are soft scrambled. Do not overcook them.
- Place a tortilla on a flat surface. Sprinkle a big handful of shredded cheese on it. Add a spoonful of hashbrowns, sausage, vegetables, and eggs. Fold it tightly into a burrito. If serving immediately, toast them in a hot greased skillet until the tortilla is golden and crisp on all sides. Serve immediately.
- To freeze, wrap each assembled burrito tightly in plastic wrap, then in aluminum foil. Place in a freezer bag or airtight container. Freeze for up to 3 months. To reheat, remove foil and plastic wrap, wrap in a paper towel, and microwave for 2-3 minutes, or until heated through. You can also reheat in a toaster oven or oven.
Notes
For homemade turkey sausage, combine 1 lb ground turkey with 1 teaspoon dried sage, 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Mix well and cook as directed.