Dice sweet onion, chop kale and cube potatoes. In a medium size skillet add a 2 tablespoons of EVOO, when oil is hot add cubed potatoes and brown then. Add diced sweet onions and toss potatoes, sprinkle with sea salt and fresh cracked black pepper. Then turn burner to low, cover dish and cook potatoes for 25 minutes or until the times of a fork can pass easily through potatoes.
Cook breakfast sausage and chop it up, set aside.
Prepare eggs to your liking. I fried the eggs for this recipe, set aside
Wipe skillet clean and pan fry kale, set aside.
Using a flour tortillas spread cream of mushroom soup over surface, add potatoes, kale, fried egg and cheese.
Fold tortillas and brown on each side.
Garnish with sour cream, Sriracha and sliced peppers.
