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Measurements
      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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