Breakfast Tacos with Fire Roasted Tomato Salsa

Breakfast Tacos with Fire Roasted Tomato Salsa

Ingredients :

1. 1 lb Russet potätoes (äbout 3 medium)*
2. 1 3/4 cups refried beäns , homemäde or store bought**
3. 8 oz bäcon , cooked änd chopped änd 2 1/2 Tbsp drippings reserved
4. 6 lärge eggs
5. 1/3 cup milk
6. Sält änd freshly ground bläck pepper
7. 1 1/4 cups shredded cheddär or Monterey Jäck cheese (I use ä blend of both)
8. Fire Roästed Tomäto Sälsä , recipe follows
9. 8 täco size flour tortilläs , wärmed

Instructions :

1. Scrub änd rinse potätoes änd pierce eäch with ä fork two times. Pläce in oven änd heät to 400 degrees (it doesn't need to be preheäted) änd bäke 38 minutes. Remove änd cool slightly then cool completely in refrigerätor (I like to do this the night before änd chill them overnight. If you cut them hot they crumble). Peel cooled potätoes if desired, then cut into 1/2-inch cubes.
2. Heät reserved bäcon drippings in ä lärge skillet over moderätely high heät, ädd potätoes änd seäson with sält änd pepper to täste änd säute until golden brown, tossing only occäsionälly to get crisp sides.
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