JesseEatzThe ultimate SoCal beach-town staple: fluffy scrambled eggs, crispy hash browns, and spicy chorizo tucked into a toasted flour tortilla.
Squeeze the shredded potatoes in a clean kitchen towel to remove as much moisture as possible. This is the secret to crispy hash browns.
In a large skillet over medium-high heat, add the vegetable oil. Spread the shredded potatoes in an even layer and cook until golden brown and crispy on both sides, about 5-7 minutes per side. Season with salt and set aside.
Don't flip them too early; let that crust form!
In a separate skillet, cook the chorizo over medium heat, breaking it up with a spatula, until fully browned and slightly crispy. Remove from the pan and drain excess fat if necessary.
Wipe out the chorizo skillet and melt the butter over medium-low heat. Add the whisked eggs and cook low and slow, folding gently for soft, creamy curds. Season with salt and pepper.
Warm the tortillas in a dry pan or over an open flame until pliable. Layer the cheese, crispy hash browns, chorizo, and eggs in the center of each tortilla. Add a dollop of sour cream and salsa.
Fold the sides in and roll tightly. Optional: Place the rolled burrito back in the skillet for 1 minute per side to get a crispy, golden seal. Serve with sliced avocado on the side or tucked inside.
The toasted exterior keeps the burrito from getting soggy!
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.