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Breakfast Burrito Hashi
1 potato
neutral oil
1/2 a large onion, diced
salt
1/4 cup jarred hatch chiles, diced OR 6 ounces Mexican chorizo
2 eggs
grated 1/2 and 1/2 mild cheddar and monterey jack
optional avocado
2 burrito tortillas
hot sauce to serve
salsa to serve

Stab the potato with a fork and cover it with a wet paper towel and microwave it until quite tender about 5 minutes on one side, then flip and repeat. Once they're cool enough to handle, dice them.

Heat a wide skillet with a healthy glug of neutral oil enough to comfortably coat the bottom of the skillet over medium heat. Add the onions and salt and sautée them, stirring occasionally, until softened. Raise the heat to medium high.

Add the chiles or chorizo and sautée until sizzling nicely. Add the potatoes and more salt, and sautée them all together until nicely incorporated adding more oil as needed.

If your potatoes are not as cooked as you'd like after a few minutes, add a splash of water to steam them along.

Once the hash is delicious and tasting good, push it to the side, and add more oil to the naked spot in the pan. Beat the eggs and then add them there. Cook them until partially cooked, then incorporate them in with the hash. Season to taste with salt.

Heat the tortillas in a different wide skillet, then top with some shredded cheese and allow it to melt partially. Add in some of the hash mixture, and more cheese if you desire. Add avocado if you want. And maybe hot sauce.

Season with salt. Roll the burritos and then regrill on skillet just to brown briefly.

Eat and enjoy!