Any time is a good time to indulge in a burrito
Chorizo, Egg and Hash Brown Brekkie Burritos
Any time’s a good time to indulge in these Mexican delights TIP Burritos are best assembled and toasted just before serving. Try replacing chorizo with bacon.
Serves 6, Prep 25 mins, Cook 4 mins
375g box frozen hash browns 2 chorizo (260g), thinly sliced 8 eggs, lightly beaten ¼ cup milk 2 tblsps finely chopped fresh chives Salt and pepper, to taste ½ cup tomato chutney, plus extra to serve 450g packet Jumbo flour tortillas (24cm round), warmed 60g bag baby rocket leaves 1 Cook hash browns according to packet directions. Cut in half diagonally. 2 Heat a lightly oiled, large, non-stick frying pan over a high heat. Add chorizo. Cook, turning occasionally, for about 3 minutes, or until golden. Drain on absorbent kitchen paper. Wipe pan clean. 3 Whisk eggs, milk and chives in a bowl until combined. Season.
Heat same oiled pan over a medium to low heat. Add egg mixture. Cook without stirring for about 1 minute, or until edge starts to set. Using a wooden spoon, drag eggs from edge into the centre. 5 Continue cooking, dragging and lifting eggs from side to side, until large curds form and eggs are almost set. Remove from heat. 6 To assemble, spread chutney evenly across centre of each tortilla, leaving a 5cm border on each side. Top chutney evenly with rocket, chorizo, hash browns and egg. Fold in sides, then roll up tightly to enclose filling. 7 Cook burritos, in two batches, in a heated sandwich press for about 2 minutes, or until toasted. 8 Cut in half. Serve with extra chutney.