Breakfast Crunchwrap

1: Peel and grate one potato for hash browns and soak in cold water for about 20 minutes.

2: Rinse the potato a couple of times to remove starch and drain excess moisture on a paper towel.

3: Heat avocado oil in a saute pan over medium/high heat and place about 1/3 cup potatoes into the pan.

4: Press down slightly with a spatula and let cook until golden brown on each side (about 3-4 mins).

5: Remove the potatoes from heat, let cool, and set aside.

6: Air fry the bacon at 350 for 8 minutes, then set aside.

7: Scramble the eggs over low/medium heat, season with salt and pepper, and set aside.

8: For assembly, place 1 large tortilla on a cutting board and drizzle with sauce.

9: Add hash browns, eggs, bacon, and shredded cheese onto the tortilla.

10: Fold the tortilla into the center until all sides are folded in.

11: Spray the saute pan with olive oil spray on the fold side down to seal the crunchwrap.

12: Flip once golden brown and repeat on the other side.

13: Enjoy!