Categories: Breakfast 
      Yield: 4 servings 
  
     10 oz Frozen hash brown potatoes 
           (country-style) 
      3 tb Vegetable oil 
           Salt, to taste 
      8 oz Bulk light sausage 
      4    Eggs; beaten  OR... 
      1 c  -Egg substitute 
      4    Flour tortillas; warmed 
           (7- to 8-inch) 
    1/2 c  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