Ingredients
The following ingredients have 4 Servings
- 2 Yukon gold potatoes
- 2 scallions
- 1 teaspoon paprika
- 1 tablespoon flour
- Salt and pepper
- 4 sausage patties
- 5 eggs
- 4 oz cheese
- 4 tortillas from 1 package (21.5 oz) Old El Paso™ Restaurant Style Grande Flour Tortillas (6 Count)
Instruction
- Bake the potatoes at 350°F for 1 hour until almost fully cooked. Quarter the potatoes and place them into the fridge for 10 minutes to cool. Slice the scallions and add to a bowl with the paprika, flour, salt, pepper and one of the eggs. Take the potato out of the fridge and chop it up into small pieces. Add to the bowl and mix well, lightly mashing some of the potato to form a thick dough-like mixture with chunks of potato in it.
- Form the potato into 4 patties and grill on a flat grill or in a frying pan on high heat. It will take a good 8 minutes on each side to get a nice browning and cook through. Meanwhile, grill the sausage patties too. Beat the rest of the eggs with the grated cheese and cook to a scramble.
- To build your wraps, first place a hash brown in the center of the wrap. Top with the sausage, and put the egg on top.
- Fold the wrap over the whole thing. Start by folding one end of the wrap to the center of the pile, then at the place where the fold reaches the edge of the wrap, fold that point to meet the center as well. Continue in this fashion, keeping your finger on the top to hold all the folds. You should end up with about 6-8 folds on the top of the wrap.
- Brown with the seam side down in a little butter to get a nice seal.
