Chorizo Breakfast Burrito

Instructions

1. Heat oil in large skillet on medium heat until shimmering. Add hash brown patties. Cook about 4 - 5 minutes per side or until lightly browned and crispy. Remove from skillet; set aside.
2. Add chorizo to skillet. Cook and crumble just until browned, about 3 - 5 minutes. Increase heat to medium-high. Return hash browns to skillet, crumbling into bite-size chunks. Drizzle with Original Hot Sauce. Cook, stirring gently until mixture is well blended, about 1 minute.
3. To assemble burritos, divide chorizo mixture into 4 portions. Spread chorizo mixture horizontally across the bottom third of a warm tortilla, leaving room on bottom and sides to fold. Top chorizo with 1/4 of the scrambled eggs and sliced avocado, 1 tablespoon (15 ml) of the cheese and 1 teaspoon (5 ml) of the red onion.
4. To roll burrito, turn tortilla so that filling side is closest to you. Grasp tortilla at 8 o’clock and 4 o’clock position and fold in to cover ends of filling, forming a ‘v’ at the bottom of the tortilla. Then, fold up bottom of tortilla over topping and tuck underneath to secure. Fold in sides of tortilla (9 o’clock and 3 o’clock positions) to form a pleat, then continue to roll from the bottom up, tucking in sides as you go.
5. Place burrito seam down in skillet on medium heat. Cook about 30 seconds to seal. Serve with additional Original Hot Sauce.