Step 1

Heat a generous layer of oil in a large skillet over medium-high heat. Once hot, add the hash browns and a good few pinches of salt. Press down firmly with a spatula and cook undisturbed until very crispy and deeply browned, 5 to 6 minutes. Flip and brown on the other side, cooking for another 5 minutes or so. Remove to a wire rack.

Step 2

Wipe out the skillet, return it to medium high and cook the sausage, breaking it up with a spoon, until browned and cooked through, 5 to 6 minutes. Transfer to a bowl, reserving a layer of excess fat in the pan. If the pan is dry, add a drizzle of oil; if it’s excessively fatty, drain off all but a thin layer. Add the bell pepper, onion and a pinch of salt and cook until softened, 5 to 7 minutes. Add the eggs and scramble, cooking until almost set. Remove from the heat and stir into the sausage bowl.

Step 3

To assemble, place a burrito-size tortilla on a work surface and sprinkle with a little mozzarella, leaving a 2-inch border. Top with the hash browns, a tostada shell, the egg and sausage mixture, another sprinkle of cheese and then a small tortilla. Fold the burrito tortilla toward the center, pleating it around the edges. Repeat with the remaining ingredients.

Step 4

Heat a skillet over medium heat and add a drizzle of oil. Crisp up the wrap on both sides until golden, about 3 minutes a side. Serve with salsa verde.