Instructions

Combine 2 quarts water; 1½ pounds russet potatoes, peeled and cut into ½-inch cubes; and 1 tablespoon table salt in large saucepan and bring to boil over medium-high heat. Cook until potatoes are very tender but not breaking down, 10 to 12 minutes. Drain potatoes in colander and transfer to large bowl. 
Meanwhile, cook 12 ounces bacon, cut into ½-inch pieces, in 12-inch nonstick skillet over medium heat until crispy, 8 to 10 minutes. Pour off and reserve 2 tablespoons bacon fat, leaving bacon and remaining fat in skillet. Add 12 ounces Mexican-style chorizo sausage, casings removed, and 8 ounces bulk pork breakfast sausage to skillet and cook, breaking up sausages with wooden spoon, until sausage mixture is lightly browned, 7 to 10 minutes. Using slotted spoon, transfer sausage mixture to bowl with potatoes, leaving fat behind in skillet. 
Add 8 beaten eggs and ¼ teaspoon salt to fat remaining in skillet. Cook over medium-high heat, using silicone spatula to constantly and firmly scrape along bottom and sides of skillet, until eggs begin to clump and spatula leaves trail on bottom of skillet, about 2 minutes. Gently but constantly fold eggs until clumped and slightly wet, 30 to 60 seconds; immediately transfer eggs to bowl with potatoes. Fold 8 ounces shredded Mexican cheese blend into potato mixture. Wipe skillet clean with paper towels. 
Adjust oven rack to middle position and heat oven to 350 degrees. Wrap 4 (12-inch) flour tortillas in damp dish towel and microwave until warm and pliable, about 1 minute. Arrange 2 warmed tortillas side by side on counter, parallel to counter’s edge, with one tortilla overlapping the other by 5 inches. Spread half of potato mixture (about 4 cups) across bottom third of tortillas (parallel to counter’s edge), leaving 3 inches on either side. Fold sides of tortillas over filling, then fold up bottom of tortillas, pulling back on tortillas firmly to tighten around filling. Continue to roll tightly into cylinder shape. Repeat with remaining 2 tortillas and remaining half of filling. 
Heat reserved 2 tablespoons bacon fat in now-empty skillet over medium heat until shimmering. Arrange burritos in skillet seam side down and cook until crisp and golden, about 1 minute per side. Transfer skillet to oven (burritos should be seam side up). Bake until burritos are warmed through, about 15 minutes. Slice burritos crosswise and serve. 

to make ahead

Shaped burritos, prepared through step 4, can be wrapped in plastic wrap and refrigerated for up to 24 hours. Brush 12-inch skillet with 2 tablespoons bacon fat or vegetable oil. Discard plastic wrap, place burritos seam side down in skillet, and bake in 350-degree oven until warmed through, about 40 minutes, flipping burritos halfway through baking. Serve.