Loaded Breakfast Burrito with Chorizo, Eggs and Crispy Hash Browns

Ingredients

• 2 unit russet potatoes
• 3 tbsp unsalted butter
• 250 g fresh chorizo sausage
• 1 unit shallot, finely diced
• 2 unit garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp apple cider vinegar
• 6 unit large eggs
• 2 tbsp whole milk
• 4 unit large flour tortillas
• 2 cups sharp cheddar, shredded
• 3 tbsp fresh cilantro, chopped

Instructions

1. 1

   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.

2. 2

   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.

3. 3

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

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

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

8. 8

   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.

9. 9

   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.

10. 10

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