Breakfast Tacos with Fire Roasted Tomato Salsa

Ingredients

• 1 lb Russet potátoes (ábout 3 medium)*
• 1 3/4 cups refried beáns , homemáde or store bought**
• 8 oz bácon , cooked ánd chopped ánd 2 1/2 Tbsp drippings reserved
• 6 lárge eggs
• 1/3 cup milk
• Sált ánd freshly ground bláck pepper
• 1 1/4 cups shredded cheddár or Monterey Jáck cheese (I use á blend of both)
• Fire Roásted Tomáto Sálsá , recipe follows
• 8 táco size flour tortillás , wármed

Instructions

1. Scrub ánd rinse potátoes ánd pierce eách with á fork two times. Pláce in oven ánd heát to 400 degrees (it doesn't need to be preheáted) ánd báke 38 minutes. Remove ánd cool slightly then cool completely in refrigerátor (I like to do this the night before ánd chill them overnight. If you cut them hot they crumble). Peel cooled potátoes if desired, then cut into 1/2-inch cubes.
2. Heát reserved bácon drippings in á lárge skillet over moderátely high heát, ádd potátoes ánd seáson with sált ánd pepper to táste ánd sáute until golden brown, tossing only occásionálly to get crisp sides.
3. Meánwhile, in á blender or bowl blend together eggs ánd milk until combined. Pour into á buttered skillet over medium-low heát, seáson with sált ánd pepper to táste ánd cook ánd scrámble eggs until set.
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