Hashbrowns: You can also use frozen hashbrowns (about 2 cups) in place of the potatoes! It works great! They may need an additional 10-16 minutes to soak because they tend to be soggy.
Renewal method 1 – Oven: Refrigerate the burrito overnight (this helps speed up the cooking time). In the morning, pop in the oven on foil – 350 for about 25 minutes. I do this while I’m prepping and it’s hot and ready to eat! This will make for a soft burrito that I love.
Recipe 2 – Skillet or Air Fryer: Refrigerate the burrito overnight. Toss it in a pan with a little butter or avocado oil; PAN Fry for a few minutes on each side to get golden brown and crushed, or brushing with oil and air fry at 350 for 55 minutes. Sometimes the outside is done before the inside; If that happens, pop it in the microwave to stop the melting inside.
If you didn’t take a break early: That’s right! In this case I usually use the oven method and let it bake in the foil for at least 35-45 minutes.
Amazing Little Chicotle Sauce: Mix 1/2 Cup Yogurt, 1/4 cup mayo, 1/4 teaspoon chipotle powder, 1/2 teaspoon salt, 1 clove of garlic, and 3 tablespoons of water. This sauce is ready and will keep in the fridge for 5-7 days.
