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4 servings
suggest servings
| 10 | ounces | hash brown potatoes | frozen |
| 3 | tablespoons | vegetable oil | |
| 1 | x | salt | to taste |
| 8 | ounces | sausage | bulk, light |
| 4 | large | eggs | beaten, or 1 cup egg substitute |
| 4 | each | flour tortillas | flour, warmed |
| 1/2 | cup | salsa | tomatoe, prepared |
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.
| % Daily Value* | |
| Total Fat 31.0g | 47% |
| Saturated Fat 8.0g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 259mg | 86% |
| Sodium 594mg | 25% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.0g | |
| Protein 18.0g | 36% |
| Vitamin A | 6% | Vitamin C | 6% | |
| Calcium | 4% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This is a fantastic recipe, I followed the ingredients, all mixed very well, and the flavour went very nice too! I love it!
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