Hashbrowns: Heat the oil over medium heat in a large, wide skillet. Working in batches, add hashbrown potatoes in a thin layer, dust with taco seasoning, 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 to taste.

Sausage and Eggs: 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.

Tortilla Pieces: Lay one large tortilla on a flat surface. Cut into fourths. Set aside. These will be used as filler pieces.

Assemble Crunchwraps: Lay out the four remaining tortillas. Divide the hash browns evenly among the four and place them in the center of each tortilla. Add the sausage & egg mixture. Then pile on the cheese. Place a filler piece of tortilla over the top of each, then fold the edges of the tortilla inwards. You’ll need two hands for this part, holding the folds down as continue around the edges.

Place, seam side down, in a preheated oiled skillet over low to medium heat. Cook,covered, for a few minutes then carefully flip over and remove the lid. The exterior on each side should be firm, crunchy, and golden brown. Cut in half and serve immediately with a side of sour cream & fresh salsa.