10 ounces country-style frozen hash brown potatoes (about 4 cups)
3 tablespoons vegetable oil
salt, to taste
8 ounces bulk light sausage
4 eggs, beaten or 1 cup egg substitute
4 flour tortillas (7- to 8- inch) warmed
1/2 cup prepared tomato salsa
Servings: 4
In large nonstick skillet cook hash browns in oil as package directs. Season with salt. In medium skillet over medium heat break up and cook sausage until thoroughly cooked, 5 to 7 minutes; drain fat. Add eggs to skillet; cook and stir until eggs are set. To serve, spoon hash browns and sausage mixture down center of each tortilla, dividing equally. Fold sides over and secure with picks. Serve with salsa.
Preparation Time: 5 minutes
Start to finish: 25 minutes
3 tablespoons vegetable oil
salt, to taste
8 ounces bulk light sausage
4 eggs, beaten or 1 cup egg substitute
4 flour tortillas (7- to 8- inch) warmed
1/2 cup prepared tomato salsa
Servings: 4
In large nonstick skillet cook hash browns in oil as package directs. Season with salt. In medium skillet over medium heat break up and cook sausage until thoroughly cooked, 5 to 7 minutes; drain fat. Add eggs to skillet; cook and stir until eggs are set. To serve, spoon hash browns and sausage mixture down center of each tortilla, dividing equally. Fold sides over and secure with picks. Serve with salsa.
Preparation Time: 5 minutes
Start to finish: 25 minutes
