Heat the oil in a large, wide skillet over medium heat. Cook the hashbrown potatoes in batches, spreading them into a thin layer and pressing gently with a spatula while seasoning with some of the spices.

Continue cooking the potatoes until crisp and browned, then turn and repeat on the other side. Transfer the cooked potatoes to a paper towel lined plate and season with salt.

Brown the sausage in a large nonstick skillet, then remove excess oil. Reduce the heat and add the beaten eggs to the sausage, stirring gently until they are just set.

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

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

Place the folded crunchwrap in a hot oiled skillet. Cook for a few minutes on each side until the tortilla is firm, crisp, and golden brown.

Cut and serve.