Prepare the frozen hash brown patties or tater tots according to package instructions. An air fryer works especially well for extra crispiness.

If using a sandwich press or skillet for warming the burritos later, begin preheating it over medium-high heat.

In a large skillet over medium heat, cook the halal beef chorizo with the diced onion until the meat is fully cooked.

Increase the heat slightly and continue cooking until the chorizo begins to caramelize and lightly char.

Transfer the cooked chorizo mixture to a plate, leaving the flavorful drippings in the pan.

Crack the eggs into a bowl and whisk well with salt and black pepper.

Pour the eggs into the skillet with the drippings and cook over medium-low heat, stirring frequently, until softly scrambled and fully set.

Assemble the Chorizo Breakfast Burritos by placing one hash brown patty in the center of each tortilla. If using tater tots, arrange six in a rectangle and gently flatten with a fork.

Divide the scrambled eggs evenly between the tortillas.

Sprinkle the shredded cheese over the eggs.

Top with the cooked beef chorizo and onion mixture.

Fold in the sides of the tortillas and roll tightly into burritos.

Toast the burritos in a skillet or sandwich press until golden brown and crispy on the outside.

Serve warm with salsa, avocado, or sour cream.