Make the Hashbrowns:

• Heat oil over medium heat in a large skillet. Add hashbrowns in a thin layer and season with taco or Cajun spices. Press gently with a spatula and cook until golden brown and crispy, flipping as needed. Remove hashbrowns from the skillet and place on a paper towel-lined plate to drain. Season with salt.

Cook the Sausage and Eggs:

• In a large nonstick skillet, brown the sausage over medium heat. Once cooked, drain excess oil. Reduce heat and add the beaten eggs, stirring gently until just set.

Prepare Tortilla Pieces:

• Lay a large tortilla flat on a surface. Cut it into fourths, which will be used as filler pieces for the wrap.

Assemble the Crunchwrap:

• On a tortilla, layer hashbrowns, sausage and egg mixture, and shredded cheese. Place one of the cut tortilla pieces in the center and fold the edges of the large tortilla inward, forming a star shape.

Cook the Crunchwrap:

• Heat a skillet over medium heat and add a little oil. Place the assembled crunchwrap in the skillet and cook for a few minutes on each side, until golden brown and crispy.

Serve:

• Remove the crunchwrap from the skillet, cut it into halves or quarters, and serve warm. Enjoy!