Add oil to an extra large skillet with high sides, over medium-high heat. Once hot, add the frozen, diced hashbrowns.
Cook hashbrowns, occasionally tossing, for about 5 minutes. Season well with salt and pepper.
Add the diced bell peppers and continue cooking, tossing occasionally, for another 5 minutes or so, or until the potatoes start to get golden the sides.
Meanwhile, add the eggs and water to a bowl and whisk well with a fork.
Push the potato mixture off to the side of the pan and pour the beaten eggs into the pan.
Season with salt and pepper. Cook, stirring with a wooden spoon until they are soft scrambled. Don’t overcook them.
Combine the eggs and potatoes. Taste and season with additional salt and pepper, as needed.
Add crushed red pepper flakes, if desired.
Place a tortilla on the counter in front of you. Sprinkle a big handful of shredded cheese on it.
Add a heaping ½ cup of the potato mixture to the tortilla and fold it tightly into a burrito.
If serving immediately, I like to toast them in a large skillet for a few seconds on all sides. Serve with your favorite hot sauce, if desired.
To freeze: wrap each burrito individually in tinfoil, and place the burritos in a freezer-safe bag. Freeze for up to 2 months. To reheat: For best results, allow the burritos to thaw in the fridge overnight, and then reheat in the microwave or oven in the morning.