Makes 8 serving


½ tablespoon (7.5 ml) olive oil
1 cup (150 g) frozen hash browns
8 ounces (230 g) cooked ham, diced
12 eggs
1 tablespoon (15 ml) Taco Seasoning
½ cup (125 ml) Salsa verde
2 cups [8 ounces (230 g)] shredded cheddar cheese
¼ cup (40 g) chopped cilantro
8 [12-inch (30 cm)] flour tortillas


Heat the olive oil in a large skillet. Add the hash browns and cook for 1 minute, stirring continuously. Add in the ham. Continue to cook, stirring occasionally, until the hash browns and ham have both browned, about 8-10 minutes.

Meanwhile, in a large bowl, lightly whisk the eggs. Whisk in the taco seasoning. When the hash browns and ham have browned, pour the eggs into the skillet. Cook, stirring frequently, until the eggs have set. Stir in the green chiles, cheese and cilantro.

Warm the tortillas. Put ⅛ of the egg mixture down the center of each tortilla. Roll up like a burrito and wrap tightly in foil. Store in a ziptop bag in the refrigerator or in a cooler.

When ready to cook, place wrapped burritos in hot coals next to fire. Let the burritos sit in the coals, turning once, until heated through, about 10-15 minutes. (The time will depend on how hot your fire is.)