1

Warm a large non-stick skillet over medium heat. Once hot, add the bacon strips and cook until brown and crispy, flipping 1/2 way through. Transfer to a plate and set aside.

2

To the pan with the bacon grease, add the shredded potatoes and spread out in an even layer in the pan. Season lightly with salt and pepper and let cook for a few minutes until golden brown until flipping and mixing. Continue cooking until the majority of the potatoes are brown and crispy.

3

Meanwhile, warm another small non-stick skillet over medium-low heat. Once hot, add the butter. Once melted, add the whisked eggs and cook, stirring using a rubber spatula until fluffy and just cooked.

4

Lay the tortillas out on two plates and layer with the spinach, potatoes, bacon, sliced avocado, red onion, salsa verde, shredded cheese and scrambled eggs. Season with a little more salt and pepper. Wrap the burritos up tightly.

5

Warm a non-stick skillet over medium heat, add each burrito, seam-side down, and cook until the tortilla is slightly golden brown then flip and cook until the top is golden brown as well.

6

Substitutions: Use a gluten-free or grain-free tortilla depending on dietary preferences. Substitute the cheese, butter, eggs and turkey for plant-based options. Use arugula or baby kale in place of the spinach. Use your favourite type of cheese.