Breakfast Tacos Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Hash brown potato mx w/onion,
2 cup: Water, hot
3/4 tsp: Salt,
8: Tortillas, flour
6: Eggs, well beaten
1/2 lbs: Sausage, bulk pork, cooked, crumbled, and drained
1/2 tsp: Salt,
Pepper, to taste
2 tbsp: Butter, or marg.
Picante sauce, opt.
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp