• Grate the potatoes into a bowl with water. Rinse and drain at least 4 times to remove the starch. When the water is clear, set aside. Dry well with a tea towel.
• Pre-heat the frying oil to 350 degrees. Fry the hash browns, stirring occasionally to prevent sticking. When potatoes are crispy and golden, remove to a paper towel to drain. Keep warm.
• In a cast iron skillet, over medium heat, crumble in the sausage and cook until ¾ths done. Remove the sausage from the skillet and place in a warm spot.
• To that same skillet, add the bacon and cook for about 5 minutes or until crispy brown. Reserve the grease for later use.
• In a mixing bowl, add the eggs and beat until smooth. Season with Kent Rollins’ Original Seasoning or salt and pepper. Add in green chilies and sausage and mix well.
• Pour the egg mixture in the cast iron skillet over medium heat and stir well. Cook for about 4 to 5 minutes, stirring occasionally.
• In a small saucepan over medium low heat, add the beans. Stir well to mix. Add garlic powder, cumin, and smoked paprika and cook for about 3 to 4 minutes, stirring occasionally.
• Place the tortillas on a flat board and coat the middle with ⅓ of the beans. Add one strip of the bacon and top with the egg mixture. Add cheese and bacon. Sprinkle the hashbrowns on top.
• Fold the ends in first, then wrap the sides over. Repeat with remaining beans, bacon, eggs, and cheese.
• In the cast iron skillet, over medium heat, add the leftover bacon grease.
• Lay the burrito in the bacon grease seam side down and cook for about 1 to 2 minutes. Roll the burrito over and brown the other side. Remove to a wire rack to drain.

Hot Green Salsa

• In a medium saucepan, add enough water to cover the jalapenos and onions. Place over high heat. Add the garlic. Let it come to a boil and cook for about 5 minutes or until the onion is tender.
• Remove from the heat and drain. Put the onion, jalapeno and garlic and place in a blender. Pour in the tomatillo sauce, add a little salt and blend on high until smooth.