Crispy Potato Bacon Wraps

Bart made this for dinner tonight. It was a fun and delicious way to use some of the frozen O’Brien hash browns we bought from the swim team fundraiser. Even if we didn’t have a freezer-full of hash browns, it would be worth it to get some to make these wraps!

3 cups frozen, diced hash browns (we used O’Brien style hash browns)
2 cups shredded cheddar cheese
16 ounces sour cream, divided
1 cup cooked bacon pieces
1/3 cup chopped green onions
Salt and pepper, to taste
14 flour tortillas (amount needed will depend on size of tortilla—we used burrito size and only needed 7 tortillas)
2 tablespoons melted butter

Preheat the oven to 350°F. Prepare hash browns according to package directions. In a bowl, stir together cooked potatoes, cheese, 1 cup of sour cream, bacon, onions, salt and pepper. Warm the tortillas, then spoon equal amounts of the mixture in the center of each. Roll tortillas burrito-style, brush with melted butter and place seam-side down on a baking sheet. Bake for 12 – 15 minutes, or until golden brown. Let cool for 5 minutes, then cut diagonally into halves. Serve with remaining sour cream.