Ingredients:

2 cups frozen hash potatoes 

5 eggs

1⁄4 tsp. ground black pepper

2 Tbsp. water

1 pkg. (8 oz.) beef breakfast sausage, cut into bite-size pieces

2 Tbsp. canola oil

1 can (10 oz.) diced tomatoes & green chilies, drained

8 flour tortillas (8 inch) 

2 Tbsp. chopped fresh cilantro

 

Directions:

Place potatoes in microwave-safe container and heat on high in microwave 2 minutes, stirring after 1 minute, to thaw potatoes. Beat eggs with pepper; set aside. Place water and sausage in large skillet. Heat over medium heat about 7 minutes or until sausage is browned, stirring several times. Meanwhile, heat oil in another large skillet over high heat about 1 minute. Add pota- toes and cook until browned, stirring several times. After sausage pieces are browned, add drained tomatoes. Cook and stir 1 minute. Pour eggs over sausage/tomato mixture. Allow eggs to start to set around edge, then gently scramble.

 

Cook about 5 minutes or until desired doneness. Wrap tortillas in damp paper towels. Heat on high in microwave about 45 seconds or until warm. Place tortillas on flat work surface. Spoon equal amounts of egg mixture and potatoes in center of each tortilla. Sprinkle with cilantro. Fold in opposite sides of each tortilla; roll up burrito-style. Serve immediately.

 

Prep/Cook Time: 35 minutes 

Makes 8 servings