Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 10 ounces | Frozen hash brown potatoes |
| (country-style) | |
| 3 tablespoons | Vegetable oil |
| Salt, to taste | |
| 8 ounces | Bulk light sausage |
| 4 | Eggs; beaten OR... Egg substitute |
| 4 | Flour tortillas; warmed |
| (7- to 8-inch) | |
| ½ cup | Prepared tomato salsa |
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.
Menu: Bell Pepper and Carrot Sticks, Broiled Grapefruit Halves Drizzled with Maple Syrup
Nutritional Information Per Serving: 740 calories; 47 g fat; 255 mg cholesterol; 840 mg sodium; 63 g carbohydrate; 3 g fiber; 24 g protein.
Source: The Potato Board <recipes@...>