We have simply called these 'Breakfast 'Changa's' for so long, I doubt anyone else in the family knows the whole title. If you've ever had a southwestern breakfast burrito, just think of it being pan fried and browned crispy all the way around. I serve them with a dip of salsa mixed in sour cream. It's an all around favorite breakfast at our house!
- Fry potatoes and remove from heat. Fry meat and add onions. Season with salt and pepper. Add the eggs and scramble into meat and onions. Add potatoes and cook until everything is done, but still moist.
- Spread 1 tbs of sour cream down the middle of a tortilla. Spoon about 3/4 cup of egg-potato-meat mixture down the middle as well. Sprinkle with cheese. Drizzle with chile sauce.
- Fold burrito much like you would a baby in a blanket. Fold the bottom up about 1". Turn sideways. Fold one side over and roll the burrito forward tightly. One side is open, one side is tucked in.
- Lay the burrito fold-side-down on a hot, buttered skillet on medium heat. Toast until browned, and then turn and toast the next side. Imagine the changa is 4-sided. Brown each side. Remove from heat and serve immediately with sour cream and salsa.