If using a fresh poblano, place on a foil-lined tray under the broiler, turning until all sides are blistered. Remove and wrap in the foil and allow to steam until cool enough to handle. Remove skin and stem from peppers, open and remove seeds. Slice into strips then slice across into small dice. If preferred,  open a can of diced Green Chile. Drain by pressing down on the lid to remove excess liquid. Discard the liquid and add green chile to a large bowl.

Add sausage to a Dutch oven or large skillet with 2 to 3 tablespoons water. If in a tube, press it down to flatten it out as much as possible. Turn heat to medium-high, cover, and allow to cook for a few minutes. Remove lid and as the sausage cooks, mash it with a wire-style potato masher to break it up into small chunks. Once the sausage is broken down and starting to brown, add the diced onion and let it cook along with the sausage. When sausage is done, remove from pan and add to the bowl with the canned green chili or roasted poblano. Do not drain the skillet if frying the hashbrowns.

To fry, check the amount of drippings in the skillet; if three tablespoons are not present, add oil to make up the difference. If the drippings in the pan are excessive, drain some. Add hashbrowns and cook until they’re done, stirring often. If desired, instead follow the recipe for Oven Hash Browns. With either method, add salt and pepper to taste. When finished, put in the bowl with the sausage/green chile mixture.

Add the Green Chili sauce to the bowl and stir the mixture together.

To cook eggs in the skillet, wipe the skillet clean and add a little additional oil; turn down the heat to medium. Whisk eggs together and scramble. Light, fluffy eggs work best in these burritos, and it’s best not to cook too hard in the initial scramble. They’ll cook more when the burrito is heated. Alternatively, follow the directions for Oven Baked Hotel Eggs.

Gently fold the eggs and cheese into the mixture in the bowl. Taste and adjust the seasoning to your liking. Feel free to add hot sauce to the mixture.

Warm tortillas by wrapping six at a time in a clean towel and microwaving for one minute. Turn over and microwave for another 30 seconds or until the stack is heated through. Keep the stack covered as you wrap the burritos. Add the desired amount of Green Chili mixture to a tortilla and roll. The amount of burritos will vary depending on the size of the tortillas and how heavily they are filled. This should make about a dozen.

Serve immediately or wrap for the freezer.