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1
For the pico de gallo: Combine the tomatoes, jalapeno, onions, cilantro and lime juice in a small bowl.
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2
Season with salt and pepper.
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3
Set aside.
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4
For the burritos: Heat the oil in a large nonstick skillet over medium-high heat.
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5
Add the chorizo and cook, breaking it up, until it is slightly crisp, about 5 minutes.
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6
Remove to a paper-towel-lined plate using a slotted spoon.
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7
Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes.
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8
Beat the eggs in a medium bowl until frothy.
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9
Sprinkle with salt and pepper and a couple dashes of hot sauce.
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10
Pour the eggs over the hash and cook, stirring, until the eggs are fluffy and just set, about 3 minutes.
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11
Remove from the skillet and keep warm.
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12
Wipe out the skillet and return it to the heat.
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13
Warm the tortillas one at a time in the skillet.
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14
Build the burrito by layering the avocado, egg mixture, about a tablespoon of pico de gallo and a sprinkle of cheese.
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15
Fold in the two sides and roll up tightly.
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16
Garnish with the reserved cilantro leaves and serve with additional pico de gallo and hot sauce on the side.
