Brunch Egg Burritos

2 c refrigerated shredded hash brown potatoes
3 T butter, divided
6 eggs
1/2 c milk
1 can (4 oz) chopped green chilies
1/4 t salt
1/4 t garlic seasoning
1/4 t pepper
4 to 6 drops hot sauce
12 slices bacon, cooked and crumbled
2 c shredded Monterey Jack cheese
1 c salsa
4 flour tortillas (10 inches), warmed

In a large skillet, cook potatoes in 2 tablespoons butter over medium heat for 6-7 minutes or until golden brown, stirring occasionally.

Meanwhile, in a small bowl, whisk the eggs, milk, chilies, seasonings and hot sauce. In another large skillet, heat remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set.

Layer 1/3 c potatoes, about 1/2 c egg mixture, 1/4 c bacon, 1/2 c cheese and 1/4 c salsa off center on each tortilla. Fold sides and ends over filling and roll up. Serve immediately. 4 servings.