I layered bite-sized crispy potatoes, fluffy eggs, melty Mexican cheese, and spicy chorizo into a Chorizo Breakfast Hash, finished with an unexpected scattering of fresh herbs.

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I get a little selfish about mornings when I make these chorizo breakfast burritos. Spicy Mexican chorizo and crisp russet potatoes sing together, tiny explosions of texture and heat that pull you out of sleepy mode, and yeah it feels a little dangerous.

I once turned a leftover skillet into a Chorizo Breakfast Hash that begged to be wrapped and now I call it my go to Spicy Burrito fix. It folds up messy, tastes louder than it looks and somehow makes weekday chaos feel worth getting out of bed for.

Give one a try, you might be hooked.

Ingredients

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Spicy Mexican chorizo packs protein and fat, big flavor, not exactly lean.
Russet potatoes give carbs and fiber, crispy edges add great texture, hearty.
Eggs add creamy protein, vitamins D and B12, and they keep burrito rich.
Cheese brings melty fat and calcium, sharpness or smoothness depending on blend.
Flour tortillas wrap everything, add carbs and chew, choose warm and flexible.
Cilantro adds bright herbal lift, some people hate it, some love it.
Yellow onion gives sweetness and savory depth when softened, great balance.
Red bell pepper adds color, mild sweetness and a little crunchy bite.

Ingredient Quantities

1 lb raw Mexican chorizo, casings removed

1 lb russet potatoes, peeled and cut into about 1/2 inch cubes

2 tablespoons vegetable oil (for frying potatoes)

1 small yellow onion, finely chopped

1 medium red bell pepper, diced

8 large eggs

1/4 cup whole milk (or half and half)

2 tablespoons unsalted butter

2 cups shredded Mexican blend cheese (or cheddar + Monterey Jack)

6 to 8 large flour tortillas (10 inch)

1/2 cup fresh cilantro, chopped plus extra for garnish

1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, or to taste

Lime wedges, for serving (optional)

Salsa or hot sauce, for serving (optional)

How to Make this

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1. Put the cubed potatoes in a pot of cold water with a pinch of salt, bring to a boil and simmer 4 to 5 minutes until just tender, drain and pat very dry so they wont spit when frying.

2. Heat 2 tablespoons vegetable oil in a large skillet over medium high heat, add potatoes in a single layer (dont crowd the pan) and fry, stirring now and then, until golden and crispy about 10 to 12 minutes; season with about 1 teaspoon kosher salt and 1/2 teaspoon pepper, then remove to a plate.

3. In the same skillet brown 1 pound Mexican chorizo, breaking it up with a spoon, cook until no longer pink about 6 to 8 minutes; if theres a ton of fat drain a little off but leave flavor.

4. Add the chopped onion and diced red bell pepper to the chorizo, cook until soft and fragrant about 4 to 5 minutes, scraping up browned bits, then toss the crispy potatoes back in to rewarm and coat with the chorizo mixture.

5. Whisk 8 large eggs with 1/4 cup whole milk, a pinch more salt and pepper until foamy for fluffy eggs.

6. Melt 2 tablespoons unsalted butter in a nonstick skillet over medium low, pour in the eggs and gently stir with a spatula until they form soft curds, take them off the heat just before fully set because they will keep cooking; stir in about 1 cup of the shredded Mexican cheese and 1/2 cup chopped cilantro off the heat so the cheese melts.

7. Warm 6 to 8 flour tortillas by wrapping in a damp towel and microwaving 30 to 45 seconds or heating briefly on a dry skillet, keep them wrapped so they stay soft.

8. Assemble: lay a warm tortilla flat, spoon in a line of chorizo potato mixture, top with scrambled eggs and the remaining cheese, add extra chopped cilantro, a squeeze of lime and salsa or hot sauce if you like.

9. Fold the sides and roll into a burrito, then toast seam side down in a hot dry skillet or with a little butter for 1 to 2 minutes per side until the tortilla is golden and the cheese is ooey and melty, press gently with a spatula or a small pan to seal.

10. Slice in half, garnish with more cilantro and lime wedges and serve hot; to make ahead wrap tightly in foil and freeze, reheat covered in a 350°F oven until hot then crisp in a skillet for best texture.

Equipment Needed

1. Large pot with lid for boiling the potatoes
2. Colander and clean kitchen towel or paper towels to drain and dry the potatoes (they must be dry so they wont spit)
3. Large heavy skillet, preferably nonstick or cast iron, for frying potatoes, cooking chorizo and toasting burritos
4. Spatula and wooden or slotted spoon for stirring scraping and pressing the burritos
5. Mixing bowl and whisk for the eggs (youll want them foamy)
6. Chefs knife and cutting board for potatoes onion pepper and cilantro
7. Measuring cups and spoons for milk salt and cheese
8. Cheese grater and a pair of tongs or turner for assembling and serving

FAQ

Q: How many burritos does this recipe make and how big should they be? A: This makes about 6 to 8 large 10 inch burritos depending on how much filling you use. If you scoop about 1/2 to 3/4 cup filling per tortilla youll get 8, pack them heavier and youll end up with 6 hearty ones.

Q: Can I swap the Mexican chorizo for something else? A: Yes. Fresh Mexican chorizo gives the best spicy, greasy flavor but you can use pork breakfast sausage, turkey chorizo, or a plant based crumbled chorizo for a veggie option. Avoid cured Spanish chorizo unless you cook it down first because its firm and dry.

Q: How do I keep the potatoes crispy and not soggy? A: Rinse or soak the cubed potatoes in cold water for 10 minutes to remove starch, dry them very well, then fry in hot oil without crowding the pan. Do it in batches, and drain on a wire rack or paper towels. If making ahead, re-crisp in a hot skillet or oven for a few minutes.

Q: Can I make these ahead or freeze them? A: Yep. You can assemble burritos, wrap each tightly in foil and freeze up to 2 months. Reheat from frozen in a 350 F oven for 25 to 35 minutes wrapped, or microwave 2 to 4 minutes then finish in a skillet to crisp. Another option is to freeze the filling separately and assemble the morning of.

Q: How do I keep the tortillas from breaking when rolling? A: Warm the tortillas first so theyre pliable, dont overfill, and fold like a letter: fold bottom up, sides in, then roll. Press seam side down in a hot pan for 10 to 20 seconds to seal. If a tortilla cracks, use a second one as a wraparound.

Q: Any tips for fluffy, creamy eggs? A: Beat eggs with the milk or half and half but dont overdo it, season near the end. Cook low to medium heat, stir gently and remove from heat while theyre still slightly underdone because they keep cooking off the pan. A little butter in the pan helps make them rich and creamy.

Chorizo Breakfast Burritos Recipe Substitutions and Variations

Mexican chorizo — use 1 lb ground pork seasoned with 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder and a splash of vinegar, cooked till browned, or swap for 1 lb soy/vegan chorizo if you want meatless. Watch salt, cuz store chorizo is usually salty.
Russet potatoes — swap for Yukon Gold for creamier, faster-cooking cubes, or use sweet potatoes for a slightly sweet twist (may need a bit longer to crisp).
Whole milk — use 1/4 cup half and half for richer scrambled eggs, or 1/4 cup unsweetened oat or almond milk if you need dairy free. Thick yogurt thinned with a little water also works to add creaminess.
Large flour tortillas — use whole wheat or spinach tortillas for more fiber, or warm and double up corn tortillas for a gluten free-ish option (they tear easier so stack two).

Pro Tips

1) Make the potatoes super-crispy: after you pat them dry, toss them with about 1 teaspoon of cornstarch and spread them on a wire rack in the fridge for 15 to 30 minutes to dry out more. That little coating and chill make a huge difference when you fry, they crisp up faster and stay crunchy longer.

2) Use the chorizo fat smartly: if it renders a lot, pour most off into a jar but leave a tablespoon or two in the pan for flavor. You can use the reserved fat later for frying tortillas or veggies, it adds depth. If you want less grease in the burrito though, blot the chorizo on paper towels before assembling.

3) Make the eggs extra silky: whisk them until foamy and add just one tablespoon of water per 4 eggs for steam-fluff, or stir in a tablespoon of cream cheese or creme fraiche at the end for a richer, silkier texture. Cook super low and take them off the heat a hair before they’re done so they dont overcook while you assemble.

4) Assembly and freezing hacks: if you’re freezing, first flash-freeze assembled burritos on a tray so they keep shape, then wrap tightly in parchment and foil. Reheat from frozen in a 350 F oven 25 to 30 minutes until hot through, then give a quick toast in a skillet to crisp the tortilla. For everyday reheats, microwave wrapped in a damp paper towel for 30 to 60 seconds, then pan-sear for crunch.

Chorizo Breakfast Burritos Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I layered bite-sized crispy potatoes, fluffy eggs, melty Mexican cheese, and spicy chorizo into a Chorizo Breakfast Hash, finished with an unexpected scattering of fresh herbs.

Servings

servings

Calories

950

kcal

Equipment: 1. Large pot with lid for boiling the potatoes
2. Colander and clean kitchen towel or paper towels to drain and dry the potatoes (they must be dry so they wont spit)
3. Large heavy skillet, preferably nonstick or cast iron, for frying potatoes, cooking chorizo and toasting burritos
4. Spatula and wooden or slotted spoon for stirring scraping and pressing the burritos
5. Mixing bowl and whisk for the eggs (youll want them foamy)
6. Chefs knife and cutting board for potatoes onion pepper and cilantro
7. Measuring cups and spoons for milk salt and cheese
8. Cheese grater and a pair of tongs or turner for assembling and serving

Ingredients

1 lb raw Mexican chorizo, casings removed
1 lb russet potatoes, peeled and cut into about 1/2 inch cubes
2 tablespoons vegetable oil (for frying potatoes)
1 small yellow onion, finely chopped
1 medium red bell pepper, diced
8 large eggs
1/4 cup whole milk (or half and half)
2 tablespoons unsalted butter
2 cups shredded Mexican blend cheese (or cheddar + Monterey Jack)
6 to 8 large flour tortillas (10 inch)
1/2 cup fresh cilantro, chopped plus extra for garnish
1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, or to taste
Lime wedges, for serving (optional)
Salsa or hot sauce, for serving (optional)

Directions

Put the cubed potatoes in a pot of cold water with a pinch of salt, bring to a boil and simmer 4 to 5 minutes until just tender, drain and pat very dry so they wont spit when frying.
Heat 2 tablespoons vegetable oil in a large skillet over medium high heat, add potatoes in a single layer (dont crowd the pan) and fry, stirring now and then, until golden and crispy about 10 to 12 minutes; season with about 1 teaspoon kosher salt and 1/2 teaspoon pepper, then remove to a plate.
In the same skillet brown 1 pound Mexican chorizo, breaking it up with a spoon, cook until no longer pink about 6 to 8 minutes; if theres a ton of fat drain a little off but leave flavor.
Add the chopped onion and diced red bell pepper to the chorizo, cook until soft and fragrant about 4 to 5 minutes, scraping up browned bits, then toss the crispy potatoes back in to rewarm and coat with the chorizo mixture.
Whisk 8 large eggs with 1/4 cup whole milk, a pinch more salt and pepper until foamy for fluffy eggs.
Melt 2 tablespoons unsalted butter in a nonstick skillet over medium low, pour in the eggs and gently stir with a spatula until they form soft curds, take them off the heat just before fully set because they will keep cooking; stir in about 1 cup of the shredded Mexican cheese and 1/2 cup chopped cilantro off the heat so the cheese melts.
Warm 6 to 8 flour tortillas by wrapping in a damp towel and microwaving 30 to 45 seconds or heating briefly on a dry skillet, keep them wrapped so they stay soft.
Assemble: lay a warm tortilla flat, spoon in a line of chorizo potato mixture, top with scrambled eggs and the remaining cheese, add extra chopped cilantro, a squeeze of lime and salsa or hot sauce if you like.
Fold the sides and roll into a burrito, then toast seam side down in a hot dry skillet or with a little butter for 1 to 2 minutes per side until the tortilla is golden and the cheese is ooey and melty, press gently with a spatula or a small pan to seal.
Slice in half, garnish with more cilantro and lime wedges and serve hot; to make ahead wrap tightly in foil and freeze, reheat covered in a 350°F oven until hot then crisp in a skillet for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.