Cook the frozen hash brown patties according to the package instructions, ideally in an air fryer at 400°F for about 15 minutes, flipping halfway through until golden and crispy.

In a skillet over medium heat, cook the Mexican chorizo for about 5–6 minutes, then add in diced white onion and sauté for about 3 more minutes until translucent.

In the same skillet, whisk together the large eggs with a pinch of salt and black pepper. Cook over medium heat for about 3 minutes until fluffy.

Assemble the burritos by placing a crispy hash brown, scrambled eggs, shredded cheese, and chorizo-onion mixture on a warm tortilla.

Roll the tortilla tightly around the filling, folding in the sides, and cook seam-side down on medium heat for about 2 minutes until golden.

Slice cooked burritos in half for presentation and serve immediately with salsa or avocado slices.