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Loaded Breakfast Burrito Recipe Easy Homemade Spicy Chorizo Hash Ideas

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A flavorful loaded breakfast burrito featuring a spicy chorizo hash, melty cheese, fresh avocado, and optional scrambled eggs wrapped in a warm tortilla. Quick, easy, and perfect for brunch or weekends.

Ingredients

Scale
  • 8 oz fresh Mexican chorizo (remove casing if needed)
  • 2 medium russet potatoes, peeled and diced (about 2 cups)
  • 1 small onion, finely chopped
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • Salt and black pepper to taste
  • 2 tbsp vegetable oil or olive oil
  • 4 large flour tortillas (10-inch size)
  • 1 cup shredded cheddar cheese or pepper jack cheese
  • 2 large eggs, lightly scrambled (optional)
  • ½ cup fresh cilantro, chopped
  • 1 ripe avocado, sliced
  • ¼ cup sour cream or Greek yogurt
  • Fresh lime wedges for serving
  • Salsa or hot sauce, your favorite kind

Instructions

  1. Peel and dice the russet potatoes into roughly ½-inch cubes. Rinse under cold water to remove excess starch, then pat dry with a kitchen towel. (10 minutes)
  2. Heat 1 tbsp of oil in a skillet over medium heat. Add diced potatoes in a single layer, season lightly with salt, and cook without stirring for about 5 minutes until bottoms turn golden and crisp. Flip and cook another 5–7 minutes, stirring occasionally until tender and golden all over. Remove potatoes and set aside. (12 minutes)
  3. In the same skillet, add remaining 1 tbsp oil. Add chopped onion and red bell pepper, sauté for 3-4 minutes until softened. Add minced garlic, smoked paprika, and cumin, stirring for 30 seconds until fragrant. Crumble in chorizo and cook, stirring often, until browned and cooked through (about 6 minutes). (10 minutes)
  4. Return cooked potatoes to skillet with chorizo mixture. Stir well to combine, season with salt and pepper, and cook an additional 3-4 minutes to let flavors meld and potatoes crisp back up. Remove from heat and stir in half the chopped cilantro and a squeeze of fresh lime juice. (5 minutes)
  5. In a small pan, lightly scramble eggs over low heat with a pinch of salt. Keep soft and creamy—don’t overcook. Set aside. (3 minutes)
  6. Heat each tortilla on a dry skillet or griddle for about 20 seconds per side until warm and pliable. Keep covered with a kitchen towel to stay soft. (5 minutes)
  7. Lay a warm tortilla flat. Spoon a generous portion of spicy chorizo hash down the center. Add a layer of scrambled eggs, sprinkle shredded cheese on top, then add avocado slices, a dollop of sour cream, and a sprinkle of remaining cilantro. Drizzle salsa or hot sauce if desired. Fold sides over and roll tightly. (10 minutes)
  8. Cut the burrito in half if desired and serve immediately with lime wedges on the side.

Notes

Dry potatoes thoroughly before cooking to ensure crispiness. Drain excess chorizo fat if too greasy to avoid soggy burrito. Warm tortillas just right to keep them pliable and prevent cracking. Scrambled eggs are optional but recommended for creaminess. For gluten-free, use corn or gluten-free tortillas; for dairy-free, use vegan cheese and plant-based sour cream alternatives.

Nutrition

Keywords: breakfast burrito, spicy chorizo hash, loaded burrito, brunch recipe, easy breakfast, homemade burrito, Mexican breakfast

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