Chorizo Breakfast Burritos

Heat a large skillet over medium-high heat. Add chorizo and cook until browned on all sides, about 5 to 7 minutes. With a wooden spoon, break up chorizo into pieces. Season with salt and pepper, and scrape onto a plate.

Peel the potato and grate on the large side of the box grater. Melt 1 tablespoon of butter in the same skillet over medium-high heat and add potato in an even layer. Cook for 5 minutes, undisturbed so a crust forms, then break up with a wooden spoon and flip to brown the other side. Season with salt and pepper, to taste, and scrape onto a plate.

Heat the remaining 1 tablespoon of butter in the same pan over medium heat. Add green onions and tomatoes, cook for 5 minutes, and season with salt and pepper. Meanwhile, crack eggs into a medium bowl, beat with a whisk, and season with salt and pepper. Add the eggs to the vegetable mixture and stir often to scramble. Cook to desired doneness, about 5 to 7 minutes, and remove from heat.

Warm the tortillas in the microwave or oven. To assemble the burritos, lay the tortillas on a cutting board or work surface. Place a layer of hash browns, chorizo, eggs, sliced avocado, and drizzle with cilantro avocado dressing.

Fold in the sides of the tortillas, then roll up each burrito to seal. Slice in half and serve.