Breakfast Changa

Instructions

1. Preheat broiler.
2. In a non-stick sauté pan over high heat, add 2 tsp. of oil and the Simply Potatoes diced potatoes. Season to taste with salt and black pepper. Sauté for 5 minutes until potatoes are tender and lightly browned. Reserve.
3. Meanwhile, in a separate non-stick sauté pan over high heat, add 1 tsp. of oil and breakfast sausage patties. Cook, stirring continuously, until the sausage is crumbled and fully cooked. Reserve.
4. Meanwhile, in a separate non-stick sauté pan over high heat, add 2 tsp. of oil and the lightly beaten egg. Season to taste with salt and black pepper. Scramble the egg until fully cooked. Reserve.
5. For the chimichanga, layer the cooked potatoes, sausage, scrambles egg, griddled onion, roasted poblano peppers, 2 Tbsp. of enchilada sauce, and 2 Tbsp. of shredded cheese in the center of the tortilla. Fold the sides of the tortilla toward the center and wrap the opposite ends to close.
6. In a non-stick pan over medium-high heat, add the remaining 2 tsp. oil. Place the chimichanga in the pan seam-side-down to seal. Rotate the chimichanga to brown on all sides.
7. Top the chimichanga with the remaining 4 Tbsp. enchilada sauce and 2 Tbsp. of cheese. Broil until hot and cheese is melted.