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Preheat oven to 350°F.
Make the pico: In a medium bowl, combine all ingredients and season to taste. Store in refrigerator.
Grate potatoes and transfer to clean kitchen towel, squeezing out any excess liquid. Keep wrapped in kitchen towel.
Heat 2 tablespoons grapeseed oil in a cast iron skillet over medium high heat. Cook chorizo, breaking up with a heat proof spatula into small crumbles, until golden brown, about 8 minutes. Remove with a slotted spoon and set aside.
In the same skillet, add potatoes. Season with garlic powder, onion powder, cayenne, salt and pepper. Arrange 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. Remove from pan and set aside. Wipe out skillet completely.
Reduce heat to medium and heat remaining 2 tablespoons grapeseed oil in skillet. Add scallions and cook until softened, 2 minutes. Add eggs and scramble, about 2 minutes. Remove from skillet and set aside.
To assemble burritos, divide egg mixture, chorizo, potatoes, pico, avocado slices, and cheese between 4 tortillas. Tuck sides in and wrap tightly. Arrange burritos on baking sheet. Transfer to oven and cook until cheese is melted, 10 minutes. Halve and serve with hot sauce immediately.