Breakfast Potato and Egg Burritos

Ingredients, directions and serving information for Breakfast Potato and Egg Burritos.

• 1 tablespoon vegetable oil
• 4 cups potatoes, finely chopped
• 1 medium onion, chopped
• 1 medium red or green bell pepper, chopped
• 3 garlic cloves, pressed or finely chopped
• 2 eggs, beaten
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• cheddar cheese
• hot sauce
• 9 flour tortillas

1. Wash hands with soap and water.
2. In a large skillet, heat oil on medium-high setting.
3. Add potatoes, onion, bell pepper, and garlic. Cook until potatoes are tender, about 10 minutes. Raw potatoes may need longer; check if done with a fork.
4. Reduce heat to medium setting, spread potato mix out to the sides of the skillet, leaving a space in the middle for the eggs. Add the eggs and scramble them until cooked (do not mix potatoes until eggs are cooked firm). Stir all ingredients together.
5. Wrap tortillas around the filling and top with salsa and cheese, if using.