Cook the hash browns according to packet instructions and leave the oven at 180°C once you take them out. Gently fry the red onion and garlic over a low heat until translucent. Add cumin and smoked paprika, coating the onion and garlic and cook for another minute until fragrant.
Remove the onion and garlic from the pan and set aside. Add the bacon to the pan and fry until crispy, remove from the pan and chop. Beat the eggs with the milk and pour into the pan. Gently scramble for a couple of minutes, remove them from the heat before they're done and allow the residual heat to finish them.
Cut the hash browns length ways then build your burritos. Place the two pieces of hash brown, a quarter of the onions, bacon and egg onto one of the tortillas. Add some chopped tomato, sliced avocado and chopped coriander. Finally, finish off with a sprinkling of cheese. Repeat with the remaining three burritos. Wrap them in aluminium foil and place in the oven for 10 minutes until the cheese is melty.