In a small bowl combine 3 tablespoons mayonnaise with 1 to 1 1/2 teaspoons sriracha (adjust heat to taste), 1/2 teaspoon lemon juice or white vinegar, and a pinch (about 1/8 tsp) salt. Whisk until smooth and refrigerate while preparing the rest. (If ready-made sauce is used, omit this step.)

Cook the bacon

Place a small skillet over medium heat. Add the bacon strips in a single layer and cook 3–5 minutes per side (depending on thickness) until browned and crisp to your liking. Transfer bacon to a paper towel–lined plate to drain and keep warm. Reserve 1 teaspoon bacon fat in the skillet (discard excess) for extra flavor or wipe skillet and follow next step with fresh oil if preferred.

Cook the hash browns

Heat a nonstick skillet over medium-high heat and add 1 teaspoon neutral oil (or reserved bacon fat) and 1/2 tablespoon butter. When butter foams, spread 1 cup thawed shredded hash browns into an even layer. Press gently with a spatula. Cook undisturbed 4–5 minutes until bottom is golden brown and crispy. Flip in sections, adding another 1/2 tablespoon butter if needed, and cook 3–4 minutes until the other side is golden and potatoes are cooked through. Season with 1/2 teaspoon of the salt and 1/8 teaspoon black pepper. Transfer hash browns to a plate and keep warm.

Scramble the eggs

Wipe or use a clean skillet and reduce heat to medium-low. Crack 2 eggs into a bowl, add remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper, whisk until uniform. Add 1 teaspoon butter to the skillet and let melt. Pour eggs into skillet and cook gently, stirring with a spatula, folding curds until soft but set, about 1–2 minutes. Remove from heat just before fully dry—eggs will finish cooking from residual heat.

Warm the tortilla and assemble

Warm the flour tortilla in a dry skillet over medium for 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 5 minutes until pliable. Place the warm tortilla on a plate. In the center, layer the crispy hash browns, scrambled eggs, and bacon (break into pieces). Sprinkle shredded cheddar (1 oz) over the hot ingredients so it melts slightly. Drizzle 2 tablespoons of the creamy sriracha mayo sauce over the filling (reserve 1 tablespoon for serving). If using, sprinkle chopped chives or cilantro on top.

Fold and serve

Fold the bottom edge of the tortilla up over the filling, then fold the sides in and roll tightly into a burrito-style wrap. If desired, return to a hot skillet seam-side down for 30–60 seconds to seal and light crisp the outside. Slice in half and serve immediately with the reserved 1 tablespoon creamy sriracha mayo on the side for dipping.