Title: Breakfast Tacos
Categories: Breakfast Meat Southern
Yield: 8 Servings

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.

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