Eggs, chorizo, hashbrowns... what more do we need to say?
Author: Road Adventures
1cuphashbrown potatoes – either shredded or cubed works best
½cupcooked chorizoor regular breakfast sausage or 2 slices of cooked bacon
1/3cupheavy creamor milk
pinchof chili powder
pinchof black pepper
¼cupchopped sweet yellow or white onion
¼cupfinely chopped green or red bell pepper
1 4.5ozcan of diced green chile peppersdrained
6 10inchflour tortillas
In a medium nonstick skillet, melt the 1 tablespoon butter over medium heat. Stir in hash browns. Spread in an even layer; press down lightly with spatula. Cook for 6 to 7 minutes or until golden brown on the bottom.
Turn hash browns over with a spatula. Cook for 6 to 8 minutes more or until golden brown and crisp (turn potatoes as necessary for even browning).
Stir in chorizo; heat through. Set aside; keep warm.
In a small bowl, whisk together eggs, heavy cream, salt , pepper and chili powder.
In a large skillet, melt the remaining 1 tablespoon butter over medium heat; add onion and bell pepper. Cook over medium heat until vegetables are tender.
Pour in egg mixture. Cook over medium heat, and stir with a spatula until eggs are scrambled to your liking. Remove from heat.
Place each tortilla in the microwave briefly to heat up (unless making ahead to heat up later).
Divide potato mixture evenly among tortillas, placing just below the center of each tortilla. Using a slotted spoon, top each with some of the egg mixture.
Top with chilies, cheese, salsa, hot sauce and pickled red onion.
For each tortilla, fold bottom edge up and over the filling. Fold opposite sides in. Roll up from bottom. Wrap each burrito in aluminum foil.
Tailgate reheating options: place the burritos in a Crock Pot set at 200 degrees and let burritos warm through before serving. They can also be put on the top rack of a low-heat grill in the aluminum foil to heat through as well.
Serve with sour cream, guacamole and extra salsa and hot sauce.