Ingredients:
Soft butter or nonstick vegetable oil spray, for greasing the pan
1 (28-ounce) bag frozen shredded hash browns
2 teaspoonsvegetable oil
1 large yellow onion, finely diced
1 poblano, cubanelle, or other mild green pepper, finely diced
8 large eggs
1/4 cupsour cream
1 tablespooncornstarch
2 teaspoonskosher salt
1/2 teaspoonground cumin
1 teaspoonsweet paprika
1 (15.5-ounce) can pinto beans, drained and rinsed
1 chipotle chile in adobo, minced
1/2 cupsliced scallions or chives
8 ouncesMonterey Jack or Pepper Jack cheese, grated (about 2 cups)
8 (10-inch) flour tortillas
Sour cream and hot sauce, for serving
Directions:
Heat the oven to 425°F with a rack positioned in the center. Line a rimmed sheet pan with parchment paper. Butter (or spray with vegetable oil spray) the bottom of a 9×13-inch baking pan; line the bottom with parchment and butter (or spray) the paper.
Spread the hash browns in a single layer on the rimmed sheet pan. Bake until the potatoes are cooked through and barely golden, 25 to 30 minutes. Remove the hash browns from the oven, then lower the temperature to 325°F.
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the onion and poblano and cook until the onions are lightly golden and the chile is soft, 4 to 5 minutes. Remove from the heat to cool slightly.
In a large bowl, whisk the eggs. Add the sour cream, cornstarch, salt, spices, pinto beans, chipotle, and scallions or chives and whisk again. Add the cooked onion-chile mixture and mix well. Pour the mixture into the prepared 9×13-inch pan.
Bake until the eggs are just set, 10 to 12 minutes; the top should be dry to the touch and the eggs should barely jiggle in the center when the pan is shaken. Let the eggs cool to room temperature, about 10 minutes, then place a cutting board on top of the pan and flip carefully to invert them; peel away and discard the parchment paper.
To assemble: Cut 8 (about 12×12-inch) squares of parchment paper. Cut the fully cooled hash browns and the eggs into 8 portions each (eyeballing is fine). Microwave the tortillas for 30 to 50 seconds until soft and pliable (this reduces cracking while rolling), then lay out on a clean work surface. Layer one portion of potatoes, followed by a small fistful of cheese (about ¼ cup), and a square of eggs in the center of each tortilla. Fold in the left and right sides of the tortilla, then fold up the bottom and roll into a bundle (the burritos will look pretty squat and rectangular at this stage). Wrap each burrito tightly in a parchment square, molding it into an evener, rounder shape as you roll, and tucking the ends under at the finish. Freeze the burritos in a single layer in an airtight container or zip-top bag for up to 1 month.
To heat: Microwave the frozen burrito in its parchment wrapper for 3 to 5 minutes, until the filling is warm. (The timing depends on your microwave, so for your first burrito, check after 3 minutes: Just poke the middle with a paring knife, then see if the blade feels warm. If it needs more time, just rewrap and keep microwaving.) For the very best texture, after microwaving, remove the parchment and cook the burrito in a small skillet (no need for oil) until crisp and golden all over, about 1 minute per side. Serve with sour cream and hot sauce.