Loaded Breakfast Burritos

Method

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat, add the hash browns in a single layer, and cook for 8 to 10 minutes, stirring occasionally, until golden and crisp; season with a pinch of salt and set aside.

2. In the same skillet, add the sausage and break it into small crumbles with a spoon, cooking for 5 to 6 minutes until browned and no longer pink, then transfer to a plate.

3. Whisk the eggs, milk, salt, and pepper together in a bowl until fully blended and slightly frothy.

4. Wipe the skillet, reduce the heat to medium-low, and melt the butter until it foams.

5. Pour in the eggs and let them sit for a few seconds, then push the eggs gently from the edges to the center with a spatula, folding slowly to form soft curds.

6. Remove the eggs from the heat while they are still slightly wet and glossy, since they will finish cooking from residual heat and stay soft.

7. Warm the tortillas for 15 seconds in the microwave or briefly in a dry pan so they are pliable and will not crack when rolled.

8. Lay each tortilla flat and layer the fillings in a line just below the center: scrambled eggs, crispy potatoes, sausage, a sprinkle of cheese, and a spoonful of salsa.

9. Fold the bottom edge up over the filling, fold in both sides, then roll tightly away from you into a snug burrito.

10. Heat the remaining 1 tablespoon of oil in a clean skillet over medium heat and place the burritos seam-side down, cooking for 1 to 2 minutes per side until golden and sealed.

11. Slice each burrito in half on a diagonal and serve hot with extra salsa on the side.

Cooking times vary by equipment -- cook to temperature and to taste.