In a 10-inch skillet, crumble and cook the sausage or chorizo until brown and cooked through. Remove onto a plate lined with kitchen towels to drain and set aside. Leave the drippings in skillet (about 1 tablespoon)

Add hash browns, season with salt and pepper and cook according to package directions (add a little bit of vegetable oil if the skillet is dry). Transfer onto a plate, and wipe out skillet.

In a bowl, whisk together eggs with half and half, salt and pepper. Melt butter in the skillet over medium-low heat, then add the egg mixture.

With a rubber spatula stir occasionally just until the eggs nearly set. Remove from heat.

Warm up the tortillas in the microwave or on a griddle.

To assemble the breakfast burritos: on a warmed up tortilla, layer ¼ of the eggs, followed by ¼ of the potatoes, ¼ of the chorizo, ¼ of the cheese, top with diced tomato, diced avocado, and chopped parsley.

Roll up the tortillas just like any burrito by folding in two sides and roll it up tightly to seal. Slice each burrito in half and serve with hot sauce on the side.