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Kathy Pitts' Breakfast Tacos

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      Title: KATHY PITTS' BREAKFAST TACOS
 Categories: Mexican, Breakfast
      Yield: 4 Servings
 
      1 md Potato, boiled and cut
           -into chunks or grated
      4 sl Bacon
      4    Eggs, lightly beaten
      4    Flour tortilla
 
  Place bacon in a cold pan, and cook until almost
  crisp.  All the fat should be rendered.  Remove bacon
  from pan, and drain.
  
  Place potato chunks in the pan, and cook, turning
  occasionally, until well browned and crisp.  Cut bacon
  into 1 inch pieces, and add to potatoes. Immediately
  pour eggs over the potato/bacon mixture, and cook,
  stirring frequently, until soft-scrambled.
  
  Spoon mixture into heated flour tortillas, and roll or
  fold.
  
  Serve with pico de gallo, hot sauce, chopped cilantro,
  jalapeno peppers to be added as desired.
  
  In actuality, the filling can be darn near anything
  you have handy (eggs optional).  Leftover fajitas are
  great, as is Mexican-style chorizo (which makes the
  greasiest breakfast tacos known to man, if you don't
  drain the cooked chorizo mixture VERY well before
  adding the eggs). Cheese may be added to the mixture,
  or sprinkled on the cooked ingredients before rolling.
  
  Kathy in Bryan, TX
 
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