Heat a large nonstick skillet over medium heat. Add the ground pork sausage, breaking it apart with a spatula, and cook for 6-7 minutes until browned and no longer pink.

Incorporate the diced kielbasa into the skillet with the cooked sausage. Sauté for another 2-4 minutes until browned and crispy. Transfer to a paper towel-lined plate.

Add the frozen diced hash brown potatoes to the skillet. Cook for about 5-7 minutes, stirring occasionally until golden brown and crispy.

Add diced bell peppers, onion, optional jalapeño, and seasonings into the skillet with the hash browns. Sauté for another 5-7 minutes until tender.

In a separate bowl, beat the large eggs. Melt the unsalted butter in the skillet, then pour in the beaten eggs. Stir gently for about 3-4 minutes until fluffy.

Warm the flour tortillas in another skillet or microwave until pliable, about 10-15 seconds per tortilla.

On each warmed tortilla, layer a scoop of cheese, followed by the sausage mixture, scrambled eggs, and crispy hash browns. Roll tightly.

Heat a drizzle of oil in the same skillet. Place the assembled burritos seam-side down and fry for 2-3 minutes on each side until golden brown and crispy.