Fustini's Oils and Vinegars
Sausage Breakfast Crunchwrap

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Sausage Breakfast Crunchwrap


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Sausage Breakfast Crunchwrap



  • 1 lb. hashbrown potatoes
  • 1/4 cup Fustini's Chipotle olive oil, divided
  • 1 tablespoon of taco seasoning, Southwestern spices, or Cajun spices
  • salt to taste
  • 1/2 lb. ground pork sausage
  • 6 eggs, beaten
  • 7 oz. shredded quesadilla cheese
  • 5 burrito-sized flour tortillas
  • Farmstyle Sriracha, for serving


Adapted from pinchofyum.com


Step 1. 

Heat 2 tablespoons of olive oil over medium heat in a large, wide skillet. Working in batches, add hashbrown potatoes in a thin layer, dust them with some spices, and press them gently with a spatula. Cook until golden brown and crispy. Flip and repeat. Remove in chunks with a spatula and transfer to a paper towel-lined plate. Season with salt.

Step 2. 

Brown the sausage in a large nonstick skillet. When the sausage is cooked, drain off excess oil. Turn the heat down. Add the eggs to the hot pan with the sausage and gently stir around with a spatula until just barely set.

Step 3. 

Lay a large tortilla on a flat surface. Cut into fourths (you’ll use these as a filler piece).   Layer hashbrowns, sausage and egg mixture, and cheese. Place a filler piece of tortilla over the top and fold the edges of the tortilla inwards, one section at a time. It will kind of make a star shape. Add the remaining tablespoon of olive oil and place in the skillet. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Serve with sriracha.

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