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Breakfast Tacos
2 strips bacon, cut into 1/2 inch dice
1 generous handful frozen hash browns (or one very small cooked potato, grated)
1 tablespoon finely chopped onion
2 eggs, beaten
2 tablespoon cheese whiz, or a slice of cheddar or other similar cheese, cut
into chunks
1 salt, pepper to taste
3 flour tortillas, heated
Makes 2 servings
Fry bacon in a small pan until all of the fat is rendered, and the bacon is crisp. Remove from the pan, and set aside. Drain off all but about 1 tablespoon of the bacon fat.
Toss the potato and onion into the pan, and cook, stirring occasionally, until the potatoes are nicely browned.
Pour the eggs over the potatoes, and cook, stirring until nearly set. Toss in the cheese and reserved bacon, and stir.
Scoop into warm tortillas, roll, and chow down.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
