Prepare the Breakfast Potatoes by cooking your breakfast potatoes or hashbrowns. If using raw potatoes, dice them into small cubes, then sauté in a skillet with a drizzle of oil over medium heat for about 10-12 minutes, or until crispy and golden. Stir occasionally until they're nicely browned, then set them aside to cool while you prepare the eggs.

In a medium bowl, crack open the large eggs and whisk them together with a splash of milk until frothy. Heat a non-stick skillet over medium heat and add a little butter or oil to coat the bottom. Pour in the egg mixture and cook, stirring gently for 3-4 minutes until fluffy and just set. Remove the skillet from the heat and let the scrambled eggs cool slightly.

Take a soft flour tortilla and lay it flat on a clean surface. Starting in the center, layer two squares of scrambled eggs, a generous spoonful of the cooked breakfast potatoes, a drizzle of green salsa, and finally, two tablespoons of shredded cheddar cheese. Make sure you distribute the ingredients evenly for balanced bites.

Gently fold in the sides of the tortilla towards the center, then fold up the bottom and roll the tortilla tightly into a circular wrap, forming a crunchwrap. Make sure the seam side is facing down to hold everything in place.

Preheat your oven to 350°F (175°C). Place the assembled crunchwrap seam-side down on a greased baking sheet. For an extra crispy exterior, cover the crunchwrap with another baking sheet and bake for 8 minutes.

After the initial baking time, carefully remove the top baking sheet and continue to bake the crunchwraps for an additional 4-6 minutes, or until they're golden brown and crispy.

Once baked to crispy perfection, remove the crunchwraps from the oven and let them cool for a minute before serving. Feel free to add extra salsa or hot sauce on the side for dipping.