Brunch Egg Burritos

• 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

1. In a large skillet, cook the potatoes in 2 Tbs butter over medium heat for 6-7 minutes or until golden brown, stirring occasionally.
2. In a small bowl, whisk the eggs, milk, chilies, and seasonings.
3. In another large skillet, heat remaining butter until hot.
4. Add egg mixture; cook and stir over medium heat until eggs are completely set.
5. 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.
6. Fold sides and ends over filling and rool up.
7. Serve immediately.

browns, butter, eggs, milk, green chilies, salt, garlic, black pepper, bacon, cheese, salsa, flour tortillas

Taken from www.food.com/recipe/brunch-egg-burritos-432009 (may not work)