In this kid-friendly, big-volume recipe, a cool fast-food hack (opening up your breakfast burrito and adding an order of hash browns to it) becomes a K-12 superstar menu item. Hash brown burritos work for breakfast or lunch, and were one of the students’ favorite new items at Dallas ISD’s Moises E. Molina High School, the result of a collaboration with Potatoes USA where feedback was gathered from 130 students. Other new items tested include a Buffalo loaded baked potato, taco tater rockets and a mashed potato bowl.
YIELD: 50 burritos
50 8-inch whole-grain flour tortillas
25 frozen 2.25-oz. hash brown patties
5 lbs. liquid whole eggs
11 oz. (1 ¼ cups) canned diced green chilies
1 tsp. ground black pepper
½ tsp. cayenne pepper
¼ tsp. garlic powder
12.5 oz. shredded cheddar, reduced fat
1. Wrap tortillas in plastic wrap or foil and place in warmer to soften.
2. Place frozen hash brown patties on perforated sheet pan and hold in freezer until just before baking. Use speed rack to hold full pans of hash browns in freezer.
3. Spray two 2-inch full-size steamtable pans with nonstick spray. In large container, combine eggs, diced green chilies, black pepper, cayenne and garlic powder. Whisk until well combined. Divide egg mixture evenly between prepared pans. Bake eggs at 350°F for 20 minutes, stirring after 15 minutes, or steam eggs in steamer for about 3 to 5 minutes.
4. Remove cooked eggs and stir to break into curds. Hold in warmer until ready to assemble burritos. Hold hot at 135°F or above.
5. Bake frozen hash brown patties at 400°F for about 15 minutes, until browned and crisp on outside. Cut each patty in half lengthwise.
6. To assemble: Lay out softened whole-grain tortillas on work surface. Using #16 scoop, place ¼ cup of egg mixture in center of each tortilla. Place 1 Tbsp. shredded cheese over eggs. Place hash brown on top of eggs and cheese. Fold bottom edge of tortilla up and over filling and pull back slightly to spread out filling. Fold in tortilla on each side, then roll burrito over top edge of tortilla. Wrap each burrito in deli paper and hold in warmer until ready to serve. Hold hot at 135°F or above.
Recipe: Potatoes USA/Dallas ISD