Unrolling the Grandpa's Special

I remember having a sleep over at my grandpa's house. I would wake up and run upstairs to see my grandpa sitting at his breakfast nook, a stack of newspaper holding his attention. He always had a strong cup of black coffee sitting next to him that would fill the whole house until the special took over. He used to say, "Kiddo when you can't smell the coffee anymore and all you can smell is the Grandpa's Special, well then the Grandpa's Special is done."
I would scurry up the tall barstools at the nook to find a Elmer Fudd glass full of orange juice. My grandfather would quietly push the comics section of the newspaper over to me and we would read our sections until that smell of burnt coffee dwindled and the aroma of the special took over.
I always remember how huge it was and was always astonished when the big guy would finish it. He would give me a small nibble and I would make the oh my god it's so hot face and quickly drink down my orange juice only to find my burn even worse. My grandpa would laugh and deliver me with a glass of milk and the horror would be over. It actually took me to age 17 before I could tolerate the special. So without further ado...the Grandpa's Special.


The Grandpa's Special

Ingredients
1/2 cup Grandpa's green chile sauce(see recipe in my blog post "my first step")
2 eggs
1 1/2 cups frozen hash browns
1 1/2 cups shredded Pepper Jack cheese
1/4 cup salsa
1/4 cup sour cream
3 tbsp butter
2 large tortillas

Preheat oven to 350•f
Prepare hash browns per package directions. Set aside.
In a non stick skillet add butter and heat over medium high heat until the butter starts to pop.
Add eggs and cook to over medium.
On a flat surface over lap tortillas slightly.
Place hashbrowns on center of tortilla.
Place eggs on top of hash browns.
Cover eggs with 1/2 cup of cheese.
Pour green chile sauce over cheese.
Roll the tortillas carefully creating a burrito and place burrito in a lightly buttered casserole dish.
Cover burrito with remaining cup of cheese.
Bake for 20 min or until cheese is bubbling.
Top with salsa and sour cream.

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