Breakfast Tacos with Fire Roasted Tomato Salsa

Ingredients

• 1 lb Russet potatoes, about 3 medium
• 1 3/4 cups refried beans, homemade or store bought
• 8 oz bacon, cooked and chopped and 2 1/2 Tbsp drippings reserved
• 6 large eggs
• 1/3 cup milk
• Salt and freshly ground black pepper
• 1 1/4 cups shredded cheddar or Monterey Jack cheese
• Fire Roasted Tomato Salsa, recipe follows
• 8 taco size flour tortillas, warmed

Directions

1. Scrub the potatoes well, rinse them, and poke each one twice with a fork. Put them in the oven, set the heat to 400 degrees, and bake for 38 minutes; no preheating needed. Take them out, let them cool a bit, then chill them completely in the refrigerator. Doing this the night before works nicely, since hot potatoes tend to fall apart when cut. Once cold, peel them if you like, then dice them into 1/2-inch cubes.
2. Warm the reserved bacon drippings in a large skillet over moderately high heat. Add the potatoes, season with salt and pepper to taste, and cook until they’re browned and crisp at the edges, tossing them only now and then so they have a chance to sear.
3. While the potatoes cook, combine the eggs and milk in a blender or a bowl and mix until smooth. Pour the mixture into a buttered skillet set over medium-low heat, add salt and pepper to taste, and cook, stirring into soft curds, until the eggs are set.
4. To build the tacos, spoon a generous stripe of beans down the middle of each flour tortilla. Top with eggs, cheese, potatoes, bacon, and salsa, then serve right away.
5. For a faster version, use frozen diced potatoes, regular or O’brien, and cook them in the bacon drippings according to the package directions.
6. If you’re using canned refried beans, stir in a little water to loosen them, since they can be very thick. For homemade beans, start with about 1/2 cup water when blending, add more as needed, and leave out the cheese from that recipe.