Name: Potato-Bacon Breakfast Tacos with Monterey Jack
Yield: 4 Servings
Ingredients: 4 ounces bacon (about 6 slices), cut into 1/2" pieces; 1 large russet potato, peeled, cut into ¼" pieces; Kosher salt, freshly ground pepper; 8 6" flour tortillas, warmed; 8 large eggs; 2 tablespoons unsalted butter; Monterey Jack or cheddar, shredded (for serving); 1 avocado, sliced (for serving); Hot sauce (for serving)

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Danielle Walsh

A great Mexican hot sauce like Valentina or Cholula strikes a perfect balance of flavor and heat.

Recipe notes