1-2 pounds leftover grilled venison backstrap or tenderloin
1-2 pounds leftover grilled venison backstrap or tenderloindiced into bite-sized chunks
10 large eggs beaten
1 bag frozen Potatoes O’Brien
2 cups diced roasted Hatch green chile (or any amount of your favorite pepper)
1 cup shredded cheddar
10 fresh flour tortillas
4 slices bacon diced
½ large yellow onion diced
Start by rendering the bacon in a medium Lodge cast iron skillet. Once the bacon has released a bit of grease, add the diced onion. Continue cooking until the bacon is brown and crisp. Add the frozen Potatoes O’Brien and cook, stirring occasionally, until the potatoes are nicely browned and cooked through and the bacon and onions are thoroughly blended into them.
While the potatoes cook, heat 3 tablespoons of butter in a separate Lodge skillet until it bubbles and begins to brown. Add the diced venison and stir for 2 to 3 minutes to brown the exterior. Add the diced green chiles and continue cooking an additional 3 to 5 minutes.
Add the browned potato mixture from the other pan and stir well to incorporate everything. Pour in the beaten egg and continue cooking, stirring constantly, until the eggs are just about cooked through. Add the cheese and stir to mix it well. Spoon the filling into warm flour tortillas, fold and eat.