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In a large skillet, cook the chorizo over medium heat, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Remove chorizo with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the skillet.

Add the olive oil to the skillet with the chorizo fat. Add the diced potatoes and cook, stirring occasionally, until slightly tender, about 8-10 minutes. Add the diced yellow onion and bell pepper, salt, and black pepper. Continue to cook until vegetables are tender and potatoes are golden brown, about 5-7 more minutes.

Return the cooked chorizo to the skillet with the potato and vegetable mixture. Stir to combine and keep warm over low heat.

In a medium bowl, whisk together the beaten eggs, milk, salt, and black pepper. In a separate skillet, melt the butter over medium-low heat. Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are softly scrambled and just set, about 3-5 minutes. Do not overcook.

Warm the flour tortillas according to package directions (microwave for 15-20 seconds each, or warm in a dry skillet for 15 seconds per side) to make them pliable.

To assemble each burrito: Lay a warm tortilla flat. Spoon a portion of the chorizo and potato hash down the center, followed by a portion of scrambled eggs. Sprinkle with shredded Monterey Jack cheese. Fold in the sides of the tortilla, then tightly roll it up from the bottom.

Serve immediately with salsa, sour cream, and sliced avocado on the side.


In a large skillet, cook the chorizo over medium heat, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Remove chorizo with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the skillet.

Add the olive oil to the skillet with the chorizo fat. Add the diced potatoes and cook, stirring occasionally, until slightly tender, about 8-10 minutes. Add the diced yellow onion and bell pepper, salt, and black pepper. Continue to cook until vegetables are tender and potatoes are golden brown, about 5-7 more minutes.

Return the cooked chorizo to the skillet with the potato and vegetable mixture. Stir to combine and keep warm over low heat.

In a medium bowl, whisk together the beaten eggs, milk, salt, and black pepper. In a separate skillet, melt the butter over medium-low heat. Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are softly scrambled and just set, about 3-5 minutes. Do not overcook.

Warm the flour tortillas according to package directions (microwave for 15-20 seconds each, or warm in a dry skillet for 15 seconds per side) to make them pliable.

To assemble each burrito: Lay a warm tortilla flat. Spoon a portion of the chorizo and potato hash down the center, followed by a portion of scrambled eggs. Sprinkle with shredded Monterey Jack cheese. Fold in the sides of the tortilla, then tightly roll it up from the bottom.

Serve immediately with salsa, sour cream, and sliced avocado on the side.
