Chorizo Potato Breakfast Burritos
Ingredients
- 2 teaspoons vegetable oil
- 8 ounces fresh chorizo, casings removed
- 1 cup frozen hash browns (not patties)
- 8 large eggs
- Kosher salt and freshly ground black pepper
- A few dashes of hot sauce
- 1/4 cup chopped fresh cilantro
- 4 large burrito-size flour tortillas
- 1 avocado, sliced
- 1 1/4 cups prepared pico de gallo
- 1/2 cup shredded Mexican-blend cheese
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