3largerusset potatoes10 to 12 ounces each, peeled or unpeeled, small chopped. Or use 3 cups frozen hash brown potatoes
Fresh ground pepper to taste
8slicesbaconcooked until crisp
3-4cupsprepared Hatch Green Chili warmed
8ouncesmild cheddar cheesegrated
Warm oil in a large heavy skillet over medium heat. Stir in potatoes, salt, and as much pepper as you wish. Cook stirring frequently until potatoes are browning, about 10 minutes.
Add onion and garlic and cook for another 5 minutes or until potatoes are golden brown. If you're using cubed potatoes, smash some of them with a potato masher.
Place the eggs in a bowl and whip them a few times with a fork or whisk. Pour eggs over potatoes and scrape mixture up and down another couple of times to distribute. Don't overcook the eggs. Cook just until they still look wet. Keep in mind, they'll continue cooking once removed from the heat. And they're going to the oven once they're in the burrito for a few minutes.
To make the burritos, spoon a heaping 1/3 cup of potato egg mixture onto a warmed tortilla. Top with 2 slices of bacon. Roll up into a loose cylinder and place burrito seam side down on a heatproof plate.