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chorizo hash brown breakfast burritos
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Chorizo & Hash Brown Breakfast Burritos

The ultimate breakfast burritos! Here tortillas are filled with crispy bacon, chorizo, hash browns, guacamole, scrambled egg, American cheese & hot sauce.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American, Mexican
Servings: 4 People
Author: Ben Racey

Equipment

  • Baking Trays
  • Frying Pans
  • Mixing Bowl
  • Saucepan

Ingredients

Guacamole

  • 2 Avocadoes
  • 2 tsp Lime Juice
  • 2 tsp Finely Chopped Coriander

Scrambled Eggs

  • 8 Large Eggs
  • 50 g Unsalted Butter

Burritos

  • 4 Large Tortillas
  • 8 Frozen Hash Browns
  • 12 Rashers Smoked Streaky Bacon
  • 12 Chorizo Slices
  • 8 American Cheese Slices
  • Sriracha

Instructions

Guacamole

  • Halve the avocados, remove the stones then scoop the flesh out & place into a mixing bowl.
  • Add the lime juice into the bowl, season the avocado with salt & pepper then mash with a whisk (or a fork). You can make it as smooth as you like, or keep it chunky!
  • Stir the chopped coriander into the guacamole then give it a taste to check the seasoning. Add in more salt & pepper as needed.
  • Cover the surface of the guacamole with clingfilm then store it in the fridge until needed.
    This stops the guacamole from discolouring!

Burritos - Prep

  • Preheat an oven to 200°c/180°c fan (392°f/356°f).
  • Place the hash browns onto a baking tray then cook in the oven, following the packet instructions.
  • In the meantime, set a large frying pan over a medium heat, add in a small amount of veg oil then leave to heat up before adding in the bacon. Cook for 2-3 minutes on each side until crisp then transfer to a plate.
  • Add the chorizo slices into the hot pan then cook for a minute or so on each side, until golden & crisp. Add these to the plate with the bacon then cover to keep warm then set to one side.
    Alternatively, you could cook the bacon & chorizo on a tray under a grill. Cook them separately though!

Scrambled Eggs

  • Just before assembling the burritos, cook the scrambled egg. To do this, crack the eggs into a jug then beat well with a fork. Next, add the butter into a pan, set over a low heat then once melted, add in the eggs.
  • Cook the eggs, stirring pretty much continuously until they're almost fully set then take the pan off the heat and season the eggs with salt & pepper.
    It's best to slightly under cook the eggs so that they don't dry out as we assemble the burritos.
  • Transfer the scrambled eggs to a bowl, ready to assemble the burritos.

Assembly

  • Place a large frying pan over a low heat. We'll be using this to warm the tortillas. Alternatively, warm them up in a microwave.
  • To assemble a burrito, warm a tortilla in the pan for 20 seconds on each side. We're aiming to warm the tortilla slightly not crisp it up!
  • Next, lay the tortilla onto a work surface then place 2 slices of cheese in the middle. As we add the fillings, we need to leave a 2 inch border on the left & right sides & 3 inch border above & below.
  • Top the cheese with 3 slices of chorizo & 3 rashers of bacon then a generous spoonful of guacamole. Spread the guacamole out into an even layer with the back of a spoon.
  • Spoon a quarter of the scrambled eggs on top of the guacamole then top with 2 hash browns & a drizzle of sriracha.
  • To roll up the burrito, fold the left & right sides over the filling then bring the bottom side up over the filling, whilst keeping the 2 sides held in with your little fingers. Keep rolling the burrito, as tightly as possible until you get near the edge of the tortilla then tuck the top 2 corners in & roll the burrito up completely to seal.
  • Place the burrito onto a tray then continue the filling & rolling process with the rest of the tortillas & filling.

Frying

  • Set a large frying pan over a medium heat then leave to heat up for a minute or two.
  • Place the burritos into the pan (seam side down) then fry for 1-2 minutes on each side, until golden brown all over. You'll need to fry the burritos in batches.
    Frying the seam side first seals the burritos properly!
  • Once fried, you can serve the burritos straight away or you can wrap them up in foil (individually) to keep them warm.

Notes

1. Cooking On An Aga - Cook the bacon, chorizo & fry the burritos on the boiling plate. Warm the tortillas up on the simmering plate (on bac-o-glide). Cook the scrambled egg on the simmering plate as well. Cook the hash browns in the roasting oven, on the second from bottom set of runners.
2. Tortillas – I used Mission XL wraps, which have a 30 cm diameter. This is the ideal size for these burritos as you can get more filling in. 
3. Making In Advance - The guacamole is best served as soon as possible but will keep in the fridge for up to a day. Make sure to keep the surface covered with a piece of clingfilm. The rest of the components are best cooked & used straight away.
4. Sriracha - Feel free to use a different sauce if you'd prefer your burritos to be less spicy!