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Breakfast Burritos

Breakfast Burritos
Whole wheat tortillas
Cheezy Sauce (recipe found in This and That)
1/4 cup coconut or olive oil
4 or 5 potatoes scrubbed and grated
1 onion coarsely chopped
1 green bell pepper
Some fresh mushrooms sliced or a can drained
1 cup frozen corn (optional)
seasonings of choice I like salt, pepper, garlic, basil, Mrs. Dash Table Blend, and Mexican Seasoning
Marinated sun-dried tomatoes (optional)
Salsa and/or fresh tomatoes chopped
sliced olives (optional)
Tabasco sauce or Organic Ketchup (optional)

This is one of our favorites and it kind of varies every time we make it depending on the ingredients I have on hand. But generally I take a large frying pan and heat up the oil, I grate the potatoes using a salad shooter into the pan (or we like them diced too) then I add some spices, mostly salt and I fry up like hash browns. In a smaller frying pan I saute the onions, peppers, mushrooms and corn with some oil and spices until done if I have marinated sun-dried tomatoes I sometimes add them also. Also sometimes I add a little Shoyu or Balsamic Vinegar instead of salt to my sauteed vegetables I just like the flavor. You could also combine this stuff in with the hash browns when they were about done but some of my kids won’t eat them like that so I do them separate.

I then warm the tortillas on the stove or in my dehydrator. We take a tortilla spread a little cheezy sauce on put on some hash browns and the sauteed vegetables, add a little salsa and/or tomato some sliced olives and maybe some Tabasco or ketchup. Roll up like a burrito and enjoy!

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