10       oz                   frozen hash brown potatoes
            1                             (country-style)
            3        tablespoon           vegetable oil
            1                             salt, to taste
            8        oz                   bulk light sausage
            4                             eggs; beaten  or... egg substite
            4                             flour tortillas; warmed
            1                             (7- to 8-inch)
            1/2      cup                  prepared tomato salsa

           In large nonstick skillet cook hash browns in oil as package directs.
           Season with salt.  In medium skillet over medium heat break up and
           cook sausage until thoroughly cooked, 5 to 7 minutes; drain fat.  Add
           eggs to skillet; cook and stir until eggs are set.  To serve, spoon
           hash browns and sausage mixture down center of each tortilla,
           dividing equally.  Fold sides over and secure with picks.  Serve with
           salsa.