Breakfast Burrito Recipe | Food Network UK

Ingredients

• For the Pico de Gallo
• 2 plum tomatoes, diced
• 1/2 jalapeno, diced, seeded if desired
• 1/2 small red onion, diced
• 1/2 cup fresh coriander leaves, roughly chopped, reserving some for garnish
• Juice of 1/2 lime
• Salt and freshly ground black pepper
• For the Burrito
• 2 teaspoons vegetable oil
• 8 ounces fresh Mexican-style chorizo, casings removed
• 1 cup frozen hash browns with peppers and onions, such as Potatoes O'Brien
• 8 large eggs
• Hot sauce
• 4 large burrito-size tortillas
• 1 avocado, sliced
• 1/2 cup finely shredded Cheddar or Mexican blend cheese