Spicy Chicken and Monterey Jack Breakfast Wraps with Crispy Hash Browns

Peel 2 large russet potatoes. Grate them using the large holes of a box grater along with 1/2 medium yellow onion. Place the grated mixture into a bowl of cold water, swish to release excess starch, then drain.

Transfer the grated potatoes and onion to a clean kitchen towel. Gather the corners and twist tightly over the sink to squeeze out as much water as possible. Removing this moisture is crucial for achieving a crispy texture.

Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. In a bowl, toss the dried potatoes and onions with 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them in an even layer in the hot skillet, pressing down firmly with a spatula.

Cook the potatoes undisturbed for 6 to 8 minutes until the bottom is deeply golden and crispy. Flip in sections, add 1 tbsp unsalted butter to the pan, and cook for another 5 to 6 minutes until the other side is crispy. Transfer to a paper-towel-lined plate.

While the hash browns are cooking, shred 1.5 lb of leftover pan-seared chicken breasts (from Day 2) into bite-sized pieces. In a medium bowl, toss the shredded chicken with 1/3 cup of hot sauce until thoroughly coated.

Whisk 6 large eggs with 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Melt 1 tbsp unsalted butter in a separate non-stick skillet over medium-low heat. Add the eggs and cook, stirring gently, for 3 to 4 minutes until soft, velvety curds form. Remove from heat and stir in 1/4 cup chopped fresh chives.

Lay out 4 large flour tortillas. Distribute 1.5 cups of shredded Monterey Jack cheese evenly across the center of each. Top with the warm scrambled eggs, followed by the buffalo-style shredded chicken. Fold in the sides and roll up tightly to seal.

Wipe out the egg skillet and place it over medium heat. Place the wraps seam-side down in the dry skillet. Toast for 2 to 3 minutes per side until the tortilla is golden-brown and crispy, and the cheese is completely melted.

Cut the wraps in half diagonally and serve hot alongside the crispy hash browns, with 1/2 cup of sour cream and extra hot sauce on the side.