Sunday breakfasts are my father-in-law’s specialty. It tastes good to eat homemade sausage, fluffy eggs, and soft fried potatoes and onions. My kids always talked about breakfast, which was typically served long after 11 a.m., after spending time with the horses and other animals at their grandparents’ farm. (I’ve combined all the ingredients and started frying them straight immediately; don’t tell Grampa!)
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 3 tablespoons vegetable oil
- 6 potatoes, peeled and shredded
- 1 (8 ounce) package processed cheese, melted
- 2 (10 ounce) cans diced tomatoes with green chile peppers, drained
- 1 (8 ounce) can sweet peas, drained
- 1 (8.75 ounce) can whole kernel corn, drained
- 12 (8 inch) flour tortillas
Instructions
- Heat oil in a large, heavy skillet over medium heat. Cook the shredded potatoes until golden brown on both sides. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles.
- Stir in half of the peas and half of the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; continue mashing to combine. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through.
- Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture.
Nutrition Facts
| Calories | 358 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 5 g |
| Protein | 11 g |
| Saturated Fat | 4 g |
| Sodium | 728 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Once I came back to read how to actually make this, I saw this is just rotel dip on some potatoes, peas and corn. Eek… what a mess! Rotel dip ( the velveeta cheese and canned chilies and tomatoes together makes rotel dip) is great as a dip, but not on food. This would be a thick, salty mess. I already had stuff out to start it with and it was too late in the day to find something different, so I just used plain hash browns, corn, and pinto beans. My goal was to have a meatless meal, and we got that, but it wasn’t very good.
this recipe is only kinda ok. i only made it because someone gave me a ton of processed cheese to use up. if i do make this again, i will be using frozen hashbrowns rather than going through all the work of shredding potatoes and attempting to fry them….. mine turned out sticky and grey-ish. and please tell me no one is using canned peas, ugg… at least frozen ones won’t disentigrate into oblivion
yummy
The original recipe is fine as is, but I made it better. I used frozen shredded hashbrowns, sauted them with 1/2 diced onion. I seasoned the potatoes with black pepper and seasoning salt. Then I mixed in drained, rinsed black beans (instead of the peas) and frozen corn. No mashing required–it actually looked pretty good. You could also saute a bell pepper, I would think.
It was great. My husband and I really enjoyed this dish. I used shredded sharp cheddar cheese instead of the process stuff. I also used Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chiles along with a dash of jalapeno sauce. I topped with sour cream and avocado. My husband said “A++” and he is a meat and potatoes guy. We will definitely make again.
I love potato enchiladas. I use red or sweet potato or banana squash in mine. Can also use zucchini.
Canned peas? Blechhh. I used black beans instead. Much better
It tastes really good. Since reviewers noted some “bland” flavor, I added about 3-4 drops of tobasco hot sauce to the tomato and since other said it looks… blah (?), before eating it, I took off my glasses !!
This was okay, but a little too bland for me. I think kids would like it though, not too many strong flavors. I did not have any processed cheese, so used shredded cheese instead. If I make this again, I might add some spices and/or maybe make some kind of red sauce to go over top.
Took us a lot longer to make. Shredding the potatoes is a pain. If I had to do it again I would use frozen hashbrowns. Looks gross like everyone says, but it was delicious. I would make it again
Well, it certainly does look icky, but, it tasted good. I admit I was a skeptic. I added left over chicken that I had bar-b -qued the night before (1 cup) and loved it and will make it again. Thanks for sharing.
Absolutely love this! My husband and I are vegetarians, so we’re always looking for new, delicious recipes. I’ve made this a couple times, and hubby keeps asking for it! Thank you!!! 🙂
I have made this dish quite a few times now, and everyone loves it. I have found that a dollup of sour cream helps for those who need to take the edge of the spicy-ness of the sauce.
You are right-it looks disgusting, but the important thing is that it tastes great! My 6-year-old, my hubby, and I all liked this very much. My 3-year-old wouldn’t touch it, but that’s nothing new. We loved the queso sauce. Hubby has requested this become his Sunday night meal, while he watches Sunday Night Football! I guess it’s a real manly man meal! LOL! Thanks for sharing. It’s great to have some new recipes to try!