Ingredients
Units
Scale
- 12 strips bacon
- 2-3 large potatoes {I used Russet}, cut into 1/2" cubes
- salt & pepper
- 8 small corn tortillas
- 2/3 cup shredded cheddar cheese
- 8 eggs
- hot sauce
Instructions
- In a heavy skillet over medium heat, cook the bacon until done to your liking. Remove, but leave the bacon fat in the pan.
- Turn the heat to medium-high, and add the potatoes. Stir every few minutes, and turn the heat down to medium after the sides of the potatoes are browning. Cook for another 15 minutes, or until they are fork-tender. Season with salt and pepper as needed.
- While the potatoes are cooking, preheat the oven to 400 F.
- Lightly brush both sides of each tortilla with olive oil. Bake for 8-10 minutes, or until golden and crispy. Remove from the oven, sprinkle with a handful of cheese, and return to the oven for 3 minutes to melt cheese.
- Cook the eggs over-easy either in the potato pan (after the potatoes), or in a separate pan if you don't want to wait.
- Layer the potatoes, bacon, and eggs on top of the cheesy tortillas. Top with salt and pepper as needed, hot sauce, and any other garnishes you want.