I have our son, Chris to thank for this recipe. Chris loves all things potato. He came home from school one day and said, "Mom, you have to try this mashed potato burrito from IGA." IGA was a simple, generic kind of store but one thing was unique: a tortilla factory. I would buy knock-off, irregular sized tortillas and serve them up to my kindergarten class with butter for a mid-morning snack.
Once I tried these babies, I was hooked and the only thing that made it better was when chile roasting season came in. I would get a burrito and wait for a freshly roasted chile and slide it in.
1Brown the bacon in oil. Remove with a slotted spoon to a plate lined with paper toweling.
2Brown and break up hot sausage in the skilled you fried the bacon. Drain grease off in a colander. Remove to the bacon mixture and allow to cool. When cool, break up with your fingers. You do not want large chunks of sausage. Every bite of the burrito should have a small bite of sausage in it.
3Add drained green chile and mix with the bacon/sausage.
4Now add the cooked, cold mashed potatoes and use a wire whip to blend together. Now....if you need to, incorporate a little of the green chile juice. You shouldn't have to, but just in case. Reserve that juice for making scrambled eggs in the morning or adding to your beans....Living in Alaska...I make every use possible for my chile.
5Add 1 TBSP Siracha sauce and pepper to taste.
6Warm tortillas in the microwave (about 30 seconds). Place scant amount of potato mix on tortilla, line with cheese and roll up in burrito fashion. Microwave for 40 seconds or until cheese melts.