Serves: 2
Start to Finish: 10 minutes

2	slices bacon
6	ounces potatoes, peeled and diced small
2	large eggs, lightly beaten
4	tablespoons shredded cheddar cheese
4	corn tortillas (can substitute flour tortillas)

1. Cut bacon strips in half. Lay halved bacon strips out in cool pan. Place pan over medium heat. Cook until bacon has begun to release some of its fat and to buckle and curl. Flip bacon and cook until lightly crisped on bottom side. Flip again and cook to desired crispness. Remove bacon from pan and set on a folded paper towel on a plate.
2. Add potatoes to hot bacon grease in pan. Cook, stirring occasionally, until softened and browned, about 8 minutes. Add eggs. Stir and cook until done, about 2 minutes. Transfer potato and egg mixture to plate, sprinkle with cheese and set aside.
3. Place tortillas in pan one at a time and lightly toast 20 to 30 seconds each side. Portion egg mixture and bacon into tortillas. Serve immediately with salsa.

Per Serving (2 tacos): 324 cal., 13 g fat (6 g sat. fat), 209 mg chol., 332 mg sodium, 420 mg pot., 35 g carb., 1 g sugar, 2 g fiber, 16 g pro.