Picture this breakfast burrito. A warm, soft flour tortilla, filled with fluffly scrambled eggs seasoned with chorizo, green chilies and melted monterey jack cheese hugging crispy hash brown potatoes and sauteed onion, seasoned with salt and pepper.
6 Ounce (or pork)
3 Cup (48 tbs) (frozen)
Chopped green chiies
Shredded monterey jack cheese
1 Cup (16 tbs)
Remove the casing on the chorizo and cook in a frying pan over medium high heat for 7 to 10 minutes.
You will notice as the chorizo cooks, it looks quite greasy and liquid. Not to worry as you will be draining off the grease using a fine metal sieve.
Once the chorizo is done, grab a shallow bowl and place the sieve in the bowl. Pour all the chorizo mixture into the sieve. Lift the sieve up and stir and press the chorizo with a spoon to help the grease drain out into the bowl.
Place the chorizo back into the frying pan. Make sure the heat is off.
In another pan (preferably cast iron), add the olive oil and heat to medium high. Add the chopped onion and sauté about 3 minutes or until onion is translucent.
Push the onion to one side of the pan and add the hash browns, spreading them evenly all across the pan. Scoop the onion to the top of the potatoes and spread them out. Salt and pepper them.
Cover the pan and cook for 3 to 5 minutes. Your goal is to let the potatoes cook without stirring so they can get all crispy and brown.
After 3 minutes check if they are browning up. Use a spatula to lift up some of the potatoes to see how they are doing. If they are not brown enough, let them cook a couple more minutes.
When ready to turn, use the spatula to lift and turn over sections of potatoes at a time until all are turned over. Salt and pepper again.
Keep the lid off and cook an addition 3 to 5 minutes. Turn off the heat to the potatoes when the second side has browned up nicely.