In a small bowl, combine the diced tomatoes, diced jalapeño, diced onion, lime juice, and cilantro. Season with kosher salt and ground black pepper.
Add the Mexican chorizo to a large nonstick skillet and cook over medium-high heat. Break the chorizo up until it is cooked thoroughly, about 8-10 minutes. Remove it from the skillet and set it aside.
In the same skillet you used to cook the chorizo, heat the olive oil over medium-high heat and add the hash browns. Cook, stirring occasionally, until the potatoes are golden brown and crisp, about 8-10 minutes.
In a medium bowl, beat the eggs until they are frothy. Sprinkle with salt and pepper. Pour the eggs over the hash browns and cook, stirring, until the eggs are cooked thoroughly, about 3-5 minutes. Remove the potato-and-egg mixture from the skillet and place it into a medium bowl. Cover with aluminum foil and set aside.
Wipe out the skillet and return it to the heat. Warm the tortillas one at a time in the skillet, about 1 minute each.
Place 2 slices of Colby cheese on each warm tortilla. Next, spoon a bit of potato-and-egg mixture, chorizo, and bacon down the middle of each tortilla.
Fold in the edges of each tortilla and roll it up tightly. Serve warm with pico de gallo, sliced avocado, and hot sauce. Enjoy!
Cook and chop your bacon prior to beginning. Prepare your bacon ahead of time in the oven!
These burritos can be frozen. Just wrap them in foil and place them in a Ziploc bag. To defrost, remove the foil, wrap the burrito in a damp paper towel, and microwave it for about 2 1/2 minutes.