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Breakfast Burrito Recipe Video
|Beef chorizo||6 Ounce (or pork)|
|Hash browns||3 Cup (48 tbs) (frozen)|
|Chopped green chiies||4 Ounce|
|Shredded monterey jack cheese||1 Cup (16 tbs)|
|Olive oil||3 Tablespoon|
Serving size: Complete recipe
Calories 3435 Calories from Fat 2107
% Daily Value*
Total Fat 240 g368.6%
Saturated Fat 90 g450.1%
Trans Fat 6 g
Cholesterol 1173.6 mg
Sodium 4584.9 mg191%
Total Carbohydrates 242 g80.7%
Dietary Fiber 15.9 g63.7%
Sugars 21.2 g
Protein 96 g192.1%
Vitamin A 84.5% Vitamin C 503.6%
Calcium 103.7% Iron 104.6%
*Based on a 2000 Calorie diet
You will notice as the chorizo cooks, it looks quite greasy and liquid. Not to worry as you will be draining off the grease using a fine metal sieve.
Once the chorizo is done, grab a shallow bowl and place the sieve in the bowl. Pour all the chorizo mixture into the sieve. Lift the sieve up and stir and press the chorizo with a spoon to help the grease drain out into the bowl.
Place the chorizo back into the frying pan. Make sure the heat is off.
In another pan (preferably cast iron), add the olive oil and heat to medium high. Add the chopped onion and sauté about 3 minutes or until onion is translucent.
Push the onion to one side of the pan and add the hash browns, spreading them evenly all across the pan. Scoop the onion to the top of the potatoes and spread them out. Salt and pepper them.
Cover the pan and cook for 3 to 5 minutes. Your goal is to let the potatoes cook without stirring so they can get all crispy and brown.
After 3 minutes check if they are browning up. Use a spatula to lift up some of the potatoes to see how they are doing. If they are not brown enough, let them cook a couple more minutes.
When ready to turn, use the spatula to lift and turn over sections of potatoes at a time until all are turned over. Salt and pepper again.
Keep the lid off and cook an addition 3 to 5 minutes. Turn off the heat to the potatoes when the second side has browned up nicely.