Potato Egg Wraps

1 Tbsp. butter or margarine
6 eggs, slightly beaten
1 Tbsp. vegetable oil
3 cups frozen cubed hash brown potatoes
6 flour tortillas, warmed
Shredded cheddar or mexican blend cheese
Chunky salsa or picante sauce

In skillet over medium-high heat, melt butter. Add eggs. Cook and stir until just set. Remove eggs and keep warm. In same skillet heat oil. Add potatoes and cook 10 minutes or until browned, stirring often. Spoon potato mixture and eggs into tortillas. Top with cheese and wrap. Serve with salsa, sour cream, cheese,et. Can add peppers, onion, mushrooms, sausage, etc. Makes 6 servings.