Chorizo Breakfast Burrito with Potatoes and Eggs

Chorizo breakfast burrito served with sliced avocado and sour cream.

Chorizo Breakfast Burrito with Potatoes and Eggs

A warm tortilla packed with spicy chorizo, soft fluffy scrambled eggs, and crispy golden hash browns, finished with New Mexico Red Chile Sauce.

Course Breakfast Recipes

Cuisine Southwestern

Prep Time 5

Cook Time 30

Servings Burritos

Calories 667kcal

Author Lea Ann Brown

Ingredients

8 ounces Mexican Chorizo bulk, uncooked
18 ounces Frozen Cubed Hashbrowns Cubed style, not shredded
1 teaspoon Olive oil
⅓ Cup Onion Chopped
¼ teaspoon Kosher Salt
3 large Eggs lightly beaten
2 Flour Tortillas 8 - 10 "
⅓ Cup New Mexico Red Chile Sauce warmed
½ cup Grated Cheddar Cheese

Instructions

Use a non-stick skillet to heat oil. Once hot add the hash browns and cook. The potatoes should be golden and crisp on the outside and tender in the center. Remove to a plate and keep warm.
Add the chorizo and onions to the same skillet. Cook, stirring often until the chorizo is cooked through.
Once chorizo is cooked through, turn the heat to medium low and add the eggs. Cook stirring almost constantly. Cook until the eggs still look a little moist.
Add the grated cheese and warm until melted.
Heat flour tortillas in the microwave until just warm and pliable, about 15 seconds each. Add a big scoop of the chorizo, egg, cheese mixture. Add half of the hash brown potatoes. Spoon on a generous drizzle of New Mexico Red Chile Sauce.
Take two sides of the burrito and fold them so they meet in the middle. Secure with a toothpick. Serve immediately.

Notes

Tips For Success:

Chorizo: Mexican-style chorizo is the best choice for this recipe. Spanish chorizo is a different product and isn't a substitute here.

Potatoes: Use small-cubed frozen hash browns. Any brand will work.

Heat level: The homemade red chile sauce used here is medium-spiced. Adjust the amount to suit your preference.

There are red chile products available at your local grocer, but I've never tried them. I've always used my homemade version: New Mexico Red Chile Sauce.

Nutrition