Make the most of BURRITOS

ANY TIME IS A GOOD TIME FOR A TASTE OF MEXICO!

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Chorizo, Egg and Hash Brown Brekkie Burritos

SERVES 6

PREP & COOK 30 MINS

• ½ x 750g packet frozen hash browns

• 2 chorizo (260g), thinly sliced

• 8 eggs, lightly beaten

• ¼ cup milk

• 2 tbsp finely chopped fresh chives

• ½ cup tomato chutney, plus extra to serve

• 450g packet (6) jumbo flour tortillas, warmed

• 60g packet baby rocket leaves

1 Cook hash browns according to packet directions. Cut in half diagonally.

2 Heat a lightly oiled, large nonstick frying pan over a high heat. Add chorizo. Cook, turning occasionally, for about 3 mins, or until golden. Drain on paper towel. 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-low heat. Add egg mixture. Cook, without stirring, for about 1 min, 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.