Breakfast Burrito Recipe

Cook hashbrowns

Heat a large nonstick or cast-iron skillet over medium-high heat. Add butter and allow to melt and foam. Spread the thawed, well-drained shredded potatoes in an even layer in the skillet. Press down with a spatula and let cook undisturbed 4–5 minutes until the bottom is golden brown. Season with 1/2 tsp salt, 1/4 tsp black pepper and smoked paprika (if using). Flip or stir to crisp the other side and cook an additional 4–5 minutes until crisp and cooked through. Reduce heat to low and keep warm while you finish the burritos.

Brown chorizo

Heat a medium nonstick skillet over medium heat. Add 1 tablespoon olive oil. Add the fresh chorizo (remove from casing) and break it up with a spoon. Cook 5–7 minutes until browned and cooked through. If the chorizo releases a lot of fat, spoon off excess, leaving a thin coating for flavor.

Add vegetables

Add the diced onion to the skillet with the chorizo and cook 2–3 minutes until softened and translucent. Add the diced tomato, chopped green chiles, and sliced olives; cook 1–2 minutes just to warm and combine. Taste and adjust seasoning if needed. Transfer the chorizo mixture to a bowl and wipe the skillet clean or keep to use for the eggs.

Whisk eggs

In a bowl whisk together 6 eggs, 1/4 cup whole milk, 3/4 tsp salt, and 1/4 tsp black pepper until combined and slightly frothy.

Cook eggs

Heat the cleaned skillet over medium-low heat and add a small pat of butter or a teaspoon of oil if skillet is dry. Pour in the egg mixture. Using a spatula, gently push the eggs from the edges toward the center as they set, forming soft curds. Cook slowly 3–4 minutes until mostly set but still slightly glossy — do not overcook. Remove from heat; the eggs will finish setting from residual heat.

Combine eggs and filling

Fold the warm chorizo-vegetable mixture into the scrambled eggs so the filling is evenly distributed.

Warm tortillas

Warm each flour tortilla briefly (20–30 seconds per side) in a dry skillet or microwave (15–20 seconds covered with a damp paper towel) until pliable.

Fill tortillas

Place a warmed tortilla on a flat surface. Spoon approximately 1/4 of the egg and chorizo mixture onto the center of the tortilla in a line. Top with about 3 tablespoons shredded cheddar cheese, 1 tablespoon verde salsa, and a spoonful of hashbrowns if you like (optional).

Roll burritos

Fold the bottom edge up over the filling, fold the sides in, and roll tightly to form a burrito. Repeat with remaining tortillas and filling.

Toast burritos (optional)

Optional — To melt cheese and seal burrito: heat a clean skillet over medium heat, place burrito seam-side down and cook 1–2 minutes until golden, then flip and cook another 1 minute. Remove and spoon additional verde sauce and remaining cheddar on top if desired.

Divide burritos between four plates. Serve each with a generous scoop of the crispy hashbrowns and a drizzle of verde sauce on top. Garnish with chopped cilantro, a lime wedge, and hot sauce to taste.