4 slices of bacon
1 large (3/4 pound) Russet potato, peeled and diced
1 medium yellow onion, diced (divided)
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 tablespoon olive oil
1 jalapeño pepper, diced
1/2 teaspoon dried oregano (or 1 1/2 teaspoons freshly chopped)
1/4 teaspoon ground cumin
1 (15.5 ounce) can pinto beans (liquid included)
2 tablespoons unsalted butter (or bacon fat)
6 large eggs
1 cup pico de gallo (store-bought or homemade)
Prepare the bacon (1-2 days ahead or morning of): Place the strips of bacon in a medium (10-inch) stainless steel or cast-iron skillet, making sure not to overlap the slices. Turn the heat on to medium-low, and when the bacon begins to sizzle and render, turn down to low heat. Flip often and cook until well-browned, then remove to a paper-towel lined plate to cool. (For step-by-step instructions, see How To Cook Bacon on the Stovetop)
Pour the bacon fat into a jar or other heat-proof container. You’ll be using it for the home-fried potatoes.
When the bacon has cooled to a temperature that is comfortable for you to touch, use your fingers to break it up into generously sized bits and set aside (or refrigerate for up to 3 days).
Roast the home-fried potatoes (morning of serving): Preheat the oven to 425ºF and line a baking sheet with parchment paper. You can use a small toaster oven with a small baking sheet if you are making four servings — if you’ve scaled the recipe up, you’ll need to use a full-sized baking sheet in a standard oven.
Spread the potatoes and the half of the diced onion out on the baking sheet in a single layer. Sprinkle evenly with the pepper, then drizzle with 2 tablespoons of the reserved bacon fat. Stir to coat the onions and potatoes evenly, then bake until golden brown, about 45 minutes, stirring halfway through cooking for even browning.
When the potatoes have finished cooking, sprinkle with the salt and place back in the oven. Turn the oven off — the residual heat will keep the potatoes warm while you prepare the rest of your ingredients.
While the home-fries are cooking, make the pinto beans: In a medium (2-quart) saucepan, heat the olive oil over medium heat. Add the remaining half of the diced onions and the diced jalapeño and sauté until translucent, about 3 minutes.
Add the oregano and cumin and sauté for another minute, until aromatic. Add the pinto beans, cover, and reduce heat to low. Let simmer on the back of the stove for 30 minutes, then turn off heat and let sit, covered, until ready to serve.
Just before serving, cook the scrambled eggs: Melt the butter in a medium (10-inch) nonstick skillet over low heat. Break the eggs into a bowl and whisk until whites and yolks are thoroughly blended. Pour into the pan, still on low heat. Cook until the eggs are set but still a bit wet, stirring often with a wooden spoon. Remove from heat and set aside.
When the eggs are done, warm the tortillas: Place the tortillas on a plate and cover with a damp tea towel, or use a microwaveable tortilla warmer. Heat the tortillas until steaming hot and pliable, about 30 seconds. (Alternately, if you have a gas stovetop, you can use a tongs to heat the tortillas over an open flame until a bit charred and hot, about 20 seconds on each side.)
Wrap the warmed tortillas in a cloth napkin or clean tea towel and place in a bread basket or place a tortilla warmer so they stay flexible and warm while you assemble the tacos.
To assemble the tacos: You can either plate the tacos yourself or bring the toppings to the table and let each person assemble them individually.
Place two warm tortillas side by side on each plate. Onto each tortilla, ladle a quarter-cup each of the scrambled eggs, pinto beans, and home-fried potatoes. Sprinkle each tortilla with a tablespoon of crumbled bacon and two tablespoons of cheese. Top with a heaping tablespoon of pico de gallo. Serve immediately.
- This recipe is easily scaled to serve a larger crowd. If you are cooking for eight, use a large (12-inch) skillet instead of a medium one, and roast the home-fries on a half-sheet pan.
When you are assembling the tacos, use a slotted spoon to serve up the pinto beans and pico de gallo. This will prevent your tacos from taking on excess liquid and becoming soggy.