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.

Serve with sour cream, guacamole and extra salsa and hot sauce.