Breakfast Burritos Anytime

10 ounces (about 4 cups) country-style frozen hash brown potatoes
3 tablespoons vegetable oil
Salt, to taste
8 ounces bulk light sausage
4 eggs, beaten or 1 cup egg substitute
4 (7- to 8-inch) flour tortillas, warmed
1/2 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

Makes 4 servings
Source: The Potato Board