Grate the Yukon Gold potatoes finely.

In a large skillet over medium heat, add a portion of the sunflower or grapeseed oil. Once hot, add the grated potatoes.

Season with sea salt and freshly ground peppercorns. Cook until golden brown and crispy. Set aside.

In the same skillet, add more oil if needed. Sauté the diced shallots and minced purple garlic until translucent.

Add the frozen New Mexico Hatch green chili peppers and cook until thawed.

Pour in the homemade chicken broth and let it simmer until the mixture thickens slightly. Remove from heat.

In a separate pan, cook the free-range chicken or smoked turkey bacon until crispy. Remove and set aside.

In a bowl, thoroughly beat the 24 large eggs. Season with powdered shallot, sea salt, and freshly ground peppercorns.

Cook the eggs in the skillet until scrambled and fully cooked. Set aside.

Warm the flour tortillas on a skillet or in the microwave for a few seconds to make them pliable.

Divide the cooked potatoes, scrambled eggs, bacon, sautéed chili mixture, and shredded artisanal cheddar cheese evenly among the tortillas.

Fold in the sides of the tortilla and then roll it up tightly to enclose the filling.

In a clean skillet or griddle over medium heat, spray the surface with the cooking spray infused with natural butter flavor.

Place the rolled burritos seam-side down on the skillet. Cook until they’re golden and crispy on all sides.

Serve the Santiago’s Breakfast Burritos hot, optionally garnished with salsa, sour cream, or additional cheese on top.