Loaded Breakfast Burrito with Chorizo, Eggs and Crispy Hash Browns

Grate 2 medium russet potatoes on the large holes of a box grater, then squeeze out as much liquid as possible in a clean tea towel-dry potatoes equal crispy hash browns.

Heat 2 tbsp unsalted butter in a large non-stick skillet over medium-high heat until it foams; add the grated potatoes in an even layer with 1/2 tsp salt and press down firmly.

Cook undisturbed 5-6 minutes until deeply golden and crisp, flip in sections, then cook another 4 minutes; transfer to a plate.

In the same skillet, crumble 250 g fresh chorizo and cook over medium heat, breaking it up, 5-6 minutes until the fat renders and edges caramelize; add 1 finely diced shallot and 2 minced garlic cloves and sweat 1 minute until fragrant.

Stir in 2 tbsp tomato paste and cook 30 seconds to toast, then deglaze with 1 tbsp apple cider vinegar, scraping up the browned bits; remove from heat.

Whisk 6 large eggs with 2 tbsp milk, salt and pepper; melt 1 tbsp butter in a clean pan over low heat and softly scramble the eggs, folding gently until just set but still glossy.

Warm 4 large flour tortillas over a dry skillet 10 seconds per side until pliable.

Layer each tortilla with hash browns, chorizo, scrambled eggs, 1/2 cup shredded sharp cheddar total per burrito, and a sprinkle of chopped fresh cilantro.

Fold in the sides, roll tightly into a burrito, then return seam-side down to a hot dry skillet and toast 1-2 minutes per side until golden and crackling.

Slice on the diagonal and serve immediately with hot sauce or salsa on the side.