Breakfast Tacos Recipe
Ingredients
| 1 cup hash brown potato mix with onions | ||
| Hot water | 2 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Flour tortillas | 8 | |
| Eggs | 6 , Well beaten | |
| 1/2 pound bulk pork sausage, cooked, crumbled, and drained | ||
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1 To taste | |
| Butter/Margarine | 2 Tablespoon | |
Directions
GETTING READY
1) Preheat the oven to 350°.
2) Mix together hash browns, water, and 3/4 teaspoon salt.
3) Leave aside for 15 minutes, uncovered.
MAKING
4) Drain the water from hash browns.
5) Using aluminum foil, cover tortillas securely and cook in the preheated oven for 10 minutes or until thoroughly heated.
6) Mix hash browns, eggs, sausage, 1/2 teaspoon salt, and pepper well.
7) Take a large skillet and melt butter in it.
8) Cook the egg mixture in it over low heat, stirring gently, until eggs are done.
9) Spread egg mixture evenly onto the tortillas and fold in half.
SERVING
10) If wished, pour picante sauce over the tortillas and serve.
1) Preheat the oven to 350°.
2) Mix together hash browns, water, and 3/4 teaspoon salt.
3) Leave aside for 15 minutes, uncovered.
MAKING
4) Drain the water from hash browns.
5) Using aluminum foil, cover tortillas securely and cook in the preheated oven for 10 minutes or until thoroughly heated.
6) Mix hash browns, eggs, sausage, 1/2 teaspoon salt, and pepper well.
7) Take a large skillet and melt butter in it.
8) Cook the egg mixture in it over low heat, stirring gently, until eggs are done.
9) Spread egg mixture evenly onto the tortillas and fold in half.
SERVING
10) If wished, pour picante sauce over the tortillas and serve.
Chef
