Chorizo, Egg and Hash Brown Brekkie Burritos

Serves 6, Prep and Cook 30 mins

375g box frozen hash browns

2 chorizo (260g), thinly sliced

8 eggs, lightly beaten

¼ cup milk

2 tblsps finely chopped fresh chives

½ cup tomato chutney, plus extra to serve

450g packet (6) 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 with salt and pepper.

4 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.