· 3 tablespoons olive oil, plus additional for brushing pan· 4 extra large burrito-size flour tortillas (12-inches)· 1 lb loose Italian sausage· coarse salt & freshly ground black pepper· 3 cups shredded frozen hash browns· 1 ounce taco seasoning· 2 teaspoons unsalted butter· 4 large eggs· 1 cup coarsely grated cheddar cheese· 4 tostadas· hot sauce, for serving· sour cream, for serving
Step 1Preheat oven to broil with a rack 2-3 inches from heat source.Step 2Spray a rimmed baking sheet with nonstick spray or brush with olive oil.Step 3Place tortillas on baking sheet and set aside.Step 4To a large nonstick skillet over high heat, add 2 tablespoons olive oil and sausage.Step 5Cook, breaking up into small pieces with a wooden spoon, until beginning to turn golden, about 3 minutes.Step 6Add hash browns and continue to cook, stirring only occasionally, until potatoes are browned and crispy, about 12 minutes.Step 7Add taco seasoning and stir to coat.Step 8Divide mixture among tortillas.Step 9Wipe out skillet and reduce heat to medium low. Add butter and swirl to coat.Step 10When foaming subsides, add eggs and season with salt and pepper.Step 11Using a rubber spatula, gently scramble whites, leaving yolks intact, until nearly cooked, and then crack yolks. Remove from heat and lightly scramble, so that residual heat begins to cook yolks. Undercooked egg is okay, as they will continue to cook under broiler.Step 12Divide eggs among tortillas, along with half of cheddar cheese.Step 13Top each tortilla with one tostada.Step 14Fold tortilla up and around the tostada shell, securing with toothpicks.Step 15Brush with remaining 1 tablespoon olive oil and top with remaining cheddar.Step 16Transfer to oven and broil until tortillas are deeply golden and interior is warmed through, about 3 minutes.Step 17Serve warm, topped with hot sauce and sour cream on the side.