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 (I use a blend of both)
- Fire Roasted Tomato Salsa, recipe follows
- 8 taco size flour tortillas, warmed
- Scrub and rinse potatoes and pierce each with a fork two times. Place in oven and heat to 400 degrees (it doesn’t need to be preheated) and bake 38 minutes. Remove and cool slightly then cool completely in refrigerator (I like to do this the night before and chill them overnight. If you cut them hot they crumble). Peel cooled potatoes if desired, then cut into 1/2-inch cubes.
- Heat reserved bacon drippings in a large skillet over moderately high heat, add potatoes and season with salt and pepper to taste and saute until golden brown, tossing only occasionally to get crisp sides.
- Meanwhile, in a blender or bowl blend together eggs and milk until combined. Pour into a buttered skillet over medium-low heat, season with salt and pepper to taste and cook and scramble eggs until set.
- To assemble tacos, spread a heaping spoonful of beans into a line down center of each flour tortilla, then pile on eggs, cheese, potatoes, bacon and salsa. Serve immediately.
- *For a shortcut here you can just use the frozen diced potatoes (regular or O’brien) and cook in bacon drippings according to directions listed on package.
- **If using canned refried beans, I recommend mixing a little water into them as they always seem to be super thick.
- Recipe source: Cooking Classy
Fire Roasted Tomato Salsa
6 dried arbol chiles (a fresh jalapeño can be substituted, no toasting and soaking necessary)
3/4 cup hot water
1 (14.5 oz) can fire roasted tomatoes
3 green onions, ends trimmed and remainder chopped into thirds
1 Tbsp fresh lime juice
1 clove garlic
1/2 tsp granulated sugar
2 Roma tomatoes, quartered
1/4 cup (loose) cilantro
Salt and freshly ground black pepper
Heat a skillet over medium-high heat. Add chipotle chilies and allow to toast until black spots start to appear, tossing occasionally, about 1 – 2 minutes. Pour in water then remove from heat and cover with lid, allow to rest 20 – 30 minutes. Discard water. Remove stems and transfer to a blender along with fire roasted tomatoes, green onions, lime juice, garlic and sugar. Blend until everything is well minced. Add in Roma tomatoes and cilantro and pulse several seconds to chop. Season with salt and pepper to taste. Store in an airtight container in refrigerator.