Ingredients
1 lb hashbrown potatoes
¼ cup oil, for frying
1 tbsp taco seasoning, southwestern spices, or cajun spices
salt, to taste
½ lb ground pork sausage
6 eggs, beaten
7 oz V&V Supremo Chihuahua quesadilla cheese, shredded
5 burrito-sized flour tortillas
Preparation
In a large skillet, heat oil over medium heat. Add hashbrowns into the pan in small batches and dust with spices. Press gently with a spatula. Cook until brown and crispy. Flip and repeat. Transfer to a paper towel lined plate. Season with salt. Remove chunks in the pan.
Heat a little oil in a nonstick skillet. Cook the sausage over medium high heat until brown. Drain excess oil. Add eggs to the pan and turn down the heat. Gently stir around with a spatula until eggs starts to set.
Lay a large tortilla on a flat surface and cut into quarters. These will be used as filler pieces.
Take a tortilla and layer hashbrowns, sausage and egg, and quesadilla cheese on top of each other. Place a filler piece of tortilla over the top and fold the edges of the tortilla inwards. Place in a hot oiled skillet. Cook for a few minutes on each side until exterior is crunchy.
Slice in the middle and serve!
