If using a fresh poblano, place on a foil-lined tray and put under the broiler for several minutes until the skin is bubbled and charred. Turn and roast the other side. Place in a small bowl, cover with a plate and leave until cool enough to handle. Remove skin and stem from peppers, open and remove seed. Slice into strips then slice across them into a small dice. Add to a large bowl.
If you’re not roasting a fresh poblano, open the can of diced Green Chili, drain by pressing down on the lid to remove excess liquid and add to a large bowl.
Add sausage to a large skillet with about 2 tablespoons water. Press it down to flatten it out as much as possible. Turn heat to medium-high, and as it cooks, mash it with your potato masher to break it up into small chunks, stirring as you do so. 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 skillet.
Check the amount of drippings in the skillet; you’ll need about three tablespoons to fry the potatoes. Drain the oil in the pan if excessive and add oil if there’s not enough.
Add hashbrowns and cook until they’re done, stirring often. Looks aren’t really important here but it’s nice to get a bit of browning on them. Add salt and pepper as desired. When done, add to the bowl with the sausage/green chile mixture. Add the Green Chili to the bowl and mix together.
Wipe skillet clean and add a little additional oil; turn down the heat to medium. Whisk eggs together and scramble in the same skillet. Light, fluffy eggs work best in these burritos, and it’s best not cook to too hard in the initial scramble as they’ll cook a bit more when the burrito is heated.
Add the eggs and cheese to the bowl and gently fold in. Taste and adjust seasoning to your liking. Feel free to doctor these in any way that you please (although they’re perfect as is, and I’m just saying!) with Sriracha, hot sauce, etc., to your taste.
Warm tortillas by wrapping 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 desired amount of Green Chili mixture to a tortilla and roll.
Keywords: Bargain Meal of the Week, Breakfast or Brunch Dish, Cheese, Chili, Denver Green Chili, Eggs, Family Recipe, Freezes Well, Hash Browns, Hot Peppers, Mexican or Southwestern, Poblano Peppers, Potatoes, tortillas