Avocado Day and Mexican Hash Burritos

Have I mentioned that we joined a new Parish? It’s larger than our previous parish, with seven Masses on Sunday. While most of the masses are said in English, there is even a Traditional Latin Mass. How awesome is that?

Now I bring up our parish change because Hubby and I attend the first Mass of the day. This parish has an early morning mass. It means we are home early enough to enjoy a nice Sunday breakfast as a family before heading out for the day. It’s a win for the soul and a win for the tummy.

Today is National Avocado Day. I love avocados. Smash ’em on toast, mash ’em for guacamole – count me in. Top BLTs with slices of avocado for a creamy finishing touch. Avocados brighten up any dish. With the heat of the Chorizo, the Jalapeno Oil and Tomatillo Salsa in these breakfast burritos, avocados are just what you need to smooth things out nicely.

Wishing everyone an amazing Avocado Day!

Mexican Hash Burritos
1/4 Yellow Onion, diced
1 large Roma Tomato, diced
2 Green Onion, sliced
1 lb Chorizo
16 oz Simply Shredded Potatoes
2 tablespoon Jalapeno Olive Oil
2 tablespoons Tomatillo Salsa
3 Eggs
1 Avocado
6 Flour Tortillas
6 tablespoon Sour Cream
Mexican Cheese, optional

Peel and dice 1/4 whole onion, set aside. Cut tomato in half, remove and discard seeds. Dice remaining tomato, set aside. Trim green onions, slice and set aside.

Heat a skillet over medium-high heat. Add chorizo, breaking it apart until crumbly. Sauté until it starts to brown, about 3 minutes. Add chopped onion and cook, stirring frequently, until onion is translucent, about 3 minutes.

Push chorizo to one side of the pan. Pour olive oil into the empty half of the skillet. Add hash browns, spread out. Let the potatoes brown on one side undisturbed for about 5 or 6 minutes, then turn and pull chorizo into the shredded potatoes. Mix and continue to cook for about 6 or 7 minutes longer, until potatoes are cooked through.

Add tomatillo salsa and diced tomatoes, stir to blend. Cook for about a minute or so. Add eggs, scramble into the hash mixture. Cover and let cook over medium-low heat until eggs are cooked through.

While the hash cooks, warm tortillas and set aside. Cut avocado in half, remove stone. Cube half of the avocados, slice remaining half and set aside.

To assemble, spread a tablespoon of sour cream over the tortilla. Place a few spoonfuls of hash mixture down the center of the tortilla. Top with some green onions, avocado cubes and a little cheese.

Wrap burrito around the filling. Repeat until all the tortillas have been filled. Warm a griddle pan, lightly grill burritos.

Serve with some avocado slices for a garnish and enjoy.