Bacon, Potato and Cheddar Breakfast Burritos

Heat the oven to 400°F. Arrange the bacon in a single layer on a rimmed baking sheet.

For this step: bacon

While the oven heats, wash and dry the scallions.

For this step: scallions

Once the oven is hot, bake the bacon until the fat has rendered and the bacon is browned and crisp, 16 to 20 minutes.

Meanwhile, heat the oil in a large nonstick skillet over medium heat.

For this step: olive oil

Once the oil is hot, add the frozen hash browns and cook, turning occasionally, until golden and tender throughout, 12 to 15 minutes. Stir in the smoked paprika and season with salt during the final minute.

For this step: hash browns, smoked paprika, salt

While the potatoes cook, thinly slice the scallions and grate the cheddar. Whisk the eggs in a bowl with pepper and a little salt until evenly combined.

For this step: salt, cheddar cheese, large eggs, ground black pepper

When the potatoes are done, move them to a bowl and cover it to keep them warm. Wipe out the skillet and keep it for the eggs.

When the bacon is browned and crisp, move it to paper towels to drain for a minute, then chop it.

Melt the butter in the skillet over medium-low heat until it just foams, about 1 minute.

For this step: unsalted butter

Once the butter foams, add the eggs and stir gently until soft curds form with no liquid egg and the center reaches 160°F, 5 to 7 minutes. Fold in the scallions and take the skillet off the heat.

Heat a clean, dry skillet over medium heat.

Once the skillet is hot, warm the tortillas one at a time until pliable, 20 to 30 seconds per side. Stack them under a clean towel as they finish.

For this step: large flour tortillas

Divide the cheddar, potatoes, eggs and bacon among the tortillas, arranging the filling in a short line below the center. Fold in the sides of each tortilla, lift the bottom over the filling and roll it up snugly. Set the burritos seam-side down on plates and serve warm.