• 9 oz roll/package of pork chorizo
• 16 oz package of hash browns (diced, not shredded)
• 6 Eggland’s Best eggs, whisked
• 1 cup pepper jack cheese, shredded (or your preferred cheese)
• 5-6 Tbs oil

Remove chorizo from the roll and brown a little over medium heat. While that’s going in one pan, in a second pan heat about 5 Tbs of oil over medium-high heat and add half the 32 oz. bag of hash browns to the oil. (I use bacon drippings instead of oil for a little extra flavor). Cover and let them lightly brown for about 5 minutes before flipping and browning the other side. Whisk eggs.

After the hash browns are ready, remove them and add them to the pan with the chorizo, mix well. Pour the eggs over the chorizo mixture and stir. Stir and mix until the eggs are scrambled and blended throughout. This will take a few minutes.

Turn off the heat and add cheese to the mixture. Stir to melt the cheese. (If you prefer, you can hold off on the cheese at this step and add it to your individual burritos instead.) Serve burrito or taco style on flour tortillas.

Your choice of pico, guacamole, sour cream and salsa on the side.