Potato Egg Wraps

By Aqualeo

Ingredients

• 1 tbsp. butter or margarine
• 6 eggs, slightly beaten
• 1 tbsp. vegetable oil
• 3 cups frozen cubed hash brown potatoes(Southern style)
• 1 jar(14 oz.)Pace Mexican Creations Roasted Ranchero cooking sauce
• 6 flour tortillas (8"), warmed
• Shredded Cheddar or Mexican blend cheese
• Pace Chunky Salsa or Picante sauce

Preparation

Step 1

In 10" skillet over medium-high heat, melt butter. Add eggs. Cook and stir until just set. Remove eggs and keep warm.

In same skillet over medium-high heat, heat oil. Add potatoes and cook 10 min. or until browned, stirring often. Add roasted ranchero cooking sauce and simmer 5 min.

Spoon potato mixture and eggs into tortillas. Top with cheese and wrap. Serve with salsa.