Campfire Hobo Pack Breakfast Burritos

Ingredients

• 12 ounces Yukon gold potatoes, thinly sliced (about 3 medium)
• 1 poblano pepper, stemmed, seeded and thinly sliced
• 2 tablespoon vegetable oil
• Kosher salt and freshly ground black pepper
• 1 pound fresh chorizo sausage, casings removed (about 4 links)
• 8 large eggs
• Four 10-inch flour tortillas
• Shredded Cheddar, hot sauce, salsa, sliced scallions and sour cream, for serving

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