Hailey's Hash Brown Breakfast Strips
A hash brown, egg and cheese bake cut into eight long strips that roll into breakfast burritos all week.
What you'll need
- 1 (4.2-4.5 oz) box dehydrated shredded hash browns, rehydrated according to package directions and drained (about 4 cups prepared), OR 20 oz frozen shredded hash browns, thawed and squeezed dry, OR 4 cups refrigerated shredded potatoes, OR 4 cups cooked leftover potatoes, chopped or shredded
- 10 large eggs
- 0.5 cup milk
- 1.5 cups shredded cheese, divided
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- cooked, well-drained fridge-cleanout add-ins
- 8 medium or large flour tortillas
- Optional salsa, hot sauce, avocado, sour cream, or fresh herbs
How to make it
Heat oven to 375 F (190 C). Grease a 9 x 13-inch baking dish. Prepare potatoes so excess moisture is removed.
Spread potatoes evenly. Scatter up to 2 cups cooked, well-drained add-ins and 1 cup cheese over the potatoes.
Whisk eggs, milk, salt, and pepper. Pour evenly over the pan, nudging ingredients so egg reaches the corners and bottom.
Top with remaining 1/2 cup cheese. Bake 35-45 minutes, until the center is set and reaches 160 F (71 C).
Cool 10 minutes so the egg structure firms enough to portion cleanly.
Cut into 8 long strips: make seven parallel cuts across the 13-inch span, leaving every strip the full 9-inch length of the pan. Each strip is about 1 5/8 inches wide x 9 inches long. Reheat one strip, place lengthwise in a fresh tortilla, add toppings, and roll.
Good to know
Up to 4 days Best quality up to 2 months Reheat until steaming hot; assemble in a fresh tortilla after reheating.