Breakfast Tacos

• 1 c Hash brown potato mx w/onion
• 2 c Water; hot
• 3 /4 ts Salt
• 8 Tortillas, flour
• 6 Eggs; well beaten
• 1 /2 lb Sausage, bulk pork; cooked,
• -crumbled, and drained
• 1 /2 ts Salt
• Pepper; to taste
• 2 tb Butter (or marg.)
• Picante sauce; opt.

Combine hash browns, water, and 3/4 teaspoon salt; mix well.Let

stand 15 minutes, uncovered.Drain hash browns.

Wrap tortillas securely in aluminum foil; bake at 350 degrees for 10

minutes or until thoroughly heated.

Combine hash browns, eggs, sausage, 1/2 teaspoon salt, and pepper; mix

well.Melt butter in a large skillet.Add egg mixture to skillet;

cook over low heat, stirring gently, until eggs are done.Spoon egg

mixture evenly into tortillas; fold tortillas in half. Spoon picante

sauce over tortillas, if desired.

SOURCE:
Southern Living Magazine, March 1980. Typos by Nancy Coleman.