Ingredients
2 packages (22-1/2 ounces each) frozen hash brown patties15 large eggs, lightly beaten2 tablespoons chili powder2 tablespoons garlic salt1 tablespoon ground cumin1/2 pound uncooked chorizo or bulk spicy pork sausage6 jalapeno peppers, seeded and minced1 large green pepper, chopped1 large sweet red pepper, chopped1 large onion, chopped1 bunch green onions, chopped3 cups salsa12 flour tortillas (12 inches), warmed4 cups shredded Monterey Jack cheeseSour cream, optional
Preparation
Cook hash browns according to package directions; crumble and keep warm. Meanwhile, in a large bowl, whisk the eggs, chili powder, garlic salt and cumin. Set aside.
Crumble chorizo into a large cast-iron or other heavy skillet; add the jalapenos, peppers and onions. Cook and stir over medium heat until chorizo is fully cooked; drain. Add egg mixture; cook and stir until eggs are set. Stir in salsa.
Spoon 1/2 cup hash browns and 1/2 cup egg mixture off center on each tortilla; sprinkle with 1/3 cup cheese. Fold sides and ends over filling and roll up. If desired, serve with sour cream.
