Farmer Breakfast Roll-Ups

Ingredients:
4 tablespoons vegetable oil
2 cups hash brown potatoes, uncooked
4 tablespoons butter
1 cup diced ham
1 cup sliced green onions
1 cup frozen broccoli pieces, thawed
1/2 cup (4 ounces) Fluffy Eggs for Omelets or Scrambling (see recipe)
4 each 10 inch flour tortillas, warm
1 cup prepared FIVE STAR HOLLANDAISE SAUCE, hot
Paprika and chopped parsley for garnish

Directions:
Heat the vegetable oil in a 10-inch omelet pan and add the hash brown potatoes.
Cook over medium high heat, turning once, until potatoes are browned on both
sides. Remove from the pan, cut into 4 long rectangles and keep warm. Heat one
tablespoon butter in the same pan and add 1/4 cup each ham, green onions and
broccoli. Stir-fry over medium heat for 2 minutes. Add the 1/2 cup egg mixture to
the pan and spread it out evenly over the other ingredients. Cook over medium
heat, covered, until the eggs are set (about 2 minutes). Put a warm tortilla on a
plate. Slide the omelet onto the tortilla making sure it's centered. Place 1 rectangle
of hash browns on the left side of the omelet and fold the edge of the tortilla/
omelet over them. Continue to roll up the tortilla, ending up with the seam side
down and keep warm. Repeat with the remaining ingredients to make 3 more
roll-ups. Top them with the hot HOLLANDAISE SAUCE and serve garnished
with paprika and chopped parsley if desired.

This recipe produces 4 portions. servings.