Heat the oil over medium heat in a large, wide skillet. Add the hashbrown potatoes in batches as a thin layer, season with some spices, and press lightly with a spatula. Cook until crispy, then turn and cook the other side. Transfer the cooked potatoes to a paper towel-lined plate and season with salt.

Cook the sausage in a large nonstick skillet until browned. Remove any excess oil, reduce the heat, then add the beaten eggs. Stir gently with a spatula until the eggs are just set.

Place a large tortilla on a flat surface and cut it into fourths to create filler pieces.

Arrange hashbrowns, the sausage and egg mixture, and shredded cheese in the center of a tortilla. Cover the filling with one tortilla piece, then fold the outer tortilla sections inward one at a time to form the crunchwrap shape.

Transfer the folded tortilla to a hot oiled skillet. Cook for a few minutes on each side until the outside is firm, crisp, and golden brown.

Cut and serve the finished breakfast crunchwrap.