STREAMING NOW: The Layover
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I got this recipe from my fiancee's old Navy buddy while we were visiting him in California. My family loves this recipe. You can substitute refrigerated or frozen shredded hashbrowns in place of the uncooked shredded potato. If you do not have a tortilla warmer you can warm the tortillas in the oven.”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt 2 tablespoons butter in a frying pan.
  2. Place shredded potato in the frying pan.
  3. Fry the shredded potato until browned evenly.
  4. In a seprate frying pan melt the remaining 1 tablespoon butter.
  5. In a bowl whisk eggs with the salt and pepper.
  6. Pour the seasoned eggs in to the frying pan.
  7. Scramble eggs until fully cooked.
  8. While the eggs and potato are cooking warm the tortillas in the microwave for 20 seconds in a tortilla warmer.
  9. Place warmed tortillas onto plates.
  10. Top each tortilla with 1 1/2 tablespoons scrambled eggs, 1 Tablespoon shredded cooked potato, 1 1/2 teaspoon shredded cheddar cheese, 1 1/2 teaspoon salsa, 1 teaspoon sour cream, and 1 teaspoon gaucamole.
  11. Note: You may want to microwave the topped tortillas for 20 seconds after adding the shredded cheddar cheese to melt the cheese.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: