Ingredients Jump to Instructions ↓

  1. 4 Cups warm -- crisply fired hash brown potatoes

  2. 8 flour tortillas

  3. 8 Strips bacon -- crisply fired, drained and crumbled

  4. 1/2 Cup finely chopped green onion and some of the tops

  5. 1/2 Cup sliced -- ripe olive s

  6. 2 Cups shredded Monterey Jack or sharp cheddar cheese (I used Jack)

  7. 2 Cups your favorite salsa or taco sauce at room temperature

Instructions Jump to Ingredients ↑

  1. Preparation : Place equal portions of potatoes on each tortilla. Spread potatoes down center of each tortillas. Sprinkle equal amounts of bacon, onion, and olives on potatoes. Top with equal amounts of cheese, reserving some of the cheese for top. Roll tortillas, leaving ends open. Place tortillas, seam sides down, on a greased, oven-proof platter. Spoon salsa over tops of tortillas. Sprinkle with reserved cheese. Bake, uncivered, in preheated oven 400 degrees 10 to 12 minutes or until cheese melts. Garnish with olive slices if desired. Makes 8 burritos.


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