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NoCilantroNed
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September 7, 2026
Question

Do hash browns inside a breakfast burrito ever actually work?

Every recipe I generate for breakfast includes them and every time I make it I regret it. Soggy layer in the middle, no texture left, no reason to be there. Is there a version of this that works or is it just a thing that looks good in photographs?

    2 replies

    BurritoBex
    test rank
    September 7, 2026
    It works if you stop trying to keep them crisp and start using them as a starch layer instead. Crisp is impossible. The moment they are inside a wrap with eggs they are in a steam chamber and they will go soft, always, no exceptions. What you can do is roast the potato in cubes rather than shredding it, so it holds its shape when it softens instead of collapsing into a paste. Same ingredient, completely different result. If you want crisp, put it on the side and accept that.
    HotSauceHana
    test rank
    September 7, 2026
    Or put the potato in and put the crisp somewhere else entirely. Fried shallots through the middle does the job and does not go soft.
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