Hot Honey Hash Brown Fold-Over Wrap

Method

1. Grate the potatoes on the coarse side of a grater, wrap them in a clean tea towel and twist hard until no more liquid drips out; dry potato is the secret to a crisp hash brown. Toss with the potato salt. In another bowl, mix the pork with the sage, sausage salt and pepper, and shape it into thin patties 10 cm wide, one per wrap.

   Add in this stepFloury potatoes 200 gSalt (for the potatoes) 2 pinchGround pork 120 gDried sage ½ tspSalt (for the sausage) 1 pinchBlack pepper 1 pinch

2. Put the honey and red pepper flakes in a small pan or metal cup and warm over low heat for 1 min, just until runny and steaming, not boiling. Take it off the heat and leave to infuse.

   Add in this stepHoney 1½ tbspRed pepper flakes ½ tsp

   low heat

3. Heat about a third of the oil in a 26 cm skillet over medium heat. Fry the corn tortillas one at a time, about 30 seconds per side, until crisp, golden and stiff, 2 min in total, and drain on paper towel. This crunchy layer is what makes the wrap crackle when you bite it.

   Add in this stepSmall corn tortillas (15 cm) 2Cooking oil 0.9 tbsp

   medium heat

4. Add half of the oil and turn up to medium-high heat. Drop in the grated potato in mounds and press each into a thin round about 12 cm wide. Hash browns in the pan at a time: 2 (a '+' means two rounds). Fry without moving for 4 min, until deep golden and crisp underneath, then flip and fry for 3 min more. Drain on paper towel. Lower the wet potato in gently, as the oil will spit.

   Add in this stepCooking oil 1½ tbsp

   medium-high heat

5. Add the remaining oil, turn down to medium heat and cook the sausage patties for 5 min, turning once, until browned with no pink left in the centre (71 °C). Push them to one side, crack in the eggs, break the yolks with the spatula, sprinkle with the egg salt, cover and fry for 2 min, until the yolks are fully set and the eggs are flat and round.

   Add in this stepCooking oil 0.6 tbspEggs 2Salt (for the eggs) 1 pinch

   medium heat

6. Warm each flour tortilla in the skillet for 10 seconds per side so it folds without cracking. In the centre, stack a hash brown, cheese, sausage, egg and a crisp corn tortilla, and drizzle with a little hot honey. Fold the edge of the flour tortilla up over the stack in 5 or 6 overlapping pleats, all the way round, to close it. Place it pleated-side down in the skillet over medium heat and toast for 2 min until golden and sealed, then flip and toast for 2 min. Wraps in the pan at a time: 2 (a '+' means two rounds). Cut in half and drizzle with the remaining hot honey.

   Add in this stepExtra-large flour tortillas (30 cm) 2Cheddar, sliced or grated 50 g

   medium heat