Boil the potatoes. Cover potatoes in a small pot with 2 inches of cold water. Add 1 tablespoon salt. Bring to a boil then simmer until knife tender, 10-15 minutes, depending on the size of your potatoes. Let potatoes cool slightly, then transfer to a medium bowl and gently mash into 1/2-inch shards (there should be a mix of smaller and bigger pieces) with the back of a fork or masher.

Make the pico. In a medium bowl, combine all ingredients and season to taste.

Heat oil in a large cast iron skillet over medium high heat. Add potatoes, half of the scallions, and season with garlic powder and onion powder. Arrange potatoes in a single layer across the pan and cook undisturbed until golden brown, 4 minutes. Flip to brown other sides of potatoes, another 4 minutes. Season to taste with salt and pepper. Remove from heat.

In a nonstick skillet, heat remaining 1 teaspoon oil over medium heat. Add remaining half of scallions and eggs, cooking until scallions are softened and eggs are scrambled, 3 minutes. Season with salt and pepper to taste.

Assemble burrito. Heat a nonstick skillet over medium low heat. Lay your warmed tortilla on your work surface. Spread a thin layer of sour cream in center of tortilla. Top with cooked eggs, avocado slices, pico (you may not need it all), potatoes, and half the cheese. Roll up the burrito and place seam side down in the preheated pan. Add remaining cheese around seam to create cheese seal. Once cheese is crispy, flip burrito to gently brown the other side, 2 minutes. Once browned, remove from pan, slice in half and enjoy with hot sauce.