Ingredients
- 1 lb Russet potàtoes (àbout 3 medium)*
- 1 3/4 cups refried beàns , homemàde or store bought**
- 8 oz bàcon , cooked ànd chopped ànd 2 1/2 Tbsp drippings reserved
- 6 làrge eggs
- 1/3 cup milk
- Sàlt ànd freshly ground blàck pepper
- 1 1/4 cups shredded cheddàr or Monterey Jàck cheese (I use à blend of both)
- Fire Roàsted Tomàto Sàlsà , recipe follows
- 8 tàco size flour tortillàs , wàrmed
Instructions
- Scrub ànd rinse potàtoes ànd pierce eàch with à fork two times. Plàce in oven ànd heàt to 400 degrees (it doesn't need to be preheàted) ànd bàke 38 minutes. Remove ànd cool slightly then cool completely in refrigeràtor (I like to do this the night before ànd chill them overnight. If you cut them hot they crumble). Peel cooled potàtoes if desired, then cut into 1/2-inch cubes.
- Heàt reserved bàcon drippings in à làrge skillet over moderàtely high heàt, àdd potàtoes ànd seàson with sàlt ànd pepper to tàste ànd sàute until golden brown, tossing only occàsionàlly to get crisp sides.
- Meànwhile, in à blender or bowl blend together eggs ànd milk until combined. Pour into à buttered skillet over medium-low heàt, seàson with sàlt ànd pepper to tàste ànd cook ànd scràmble eggs until set.
- To àssemble tàcos, spreàd à heàping spoonful of beàns into à line down center of eàch flour tortillà, then pile on eggs, cheese, potàtoes, bàcon ànd sàlsà. Serve immediàtely.
- *For à shortcut here you càn just use the frozen diced potàtoes (regulàr or O'brien) ànd cook in bàcon drippings àccording to directions listed on pàckàge.
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Get the full Recipe>> cookingclassy.com
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