Potato-Bacon Breakfast Tacos with Monterey Jack

• 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)

1. Cook bacon, stirring occasionally, until crisp, 6–8 minutes. Using a slotted spoon, transfer to paper towels to drain (do not pour off fat from skillet).
2. Add potatoes to skillet and cook, stirring often, until golden brown and tender, 10–12 minutes. Using a slotted spoon, transfer to a plate; season with salt and pepper.
3. Meanwhile, whisk eggs in a large bowl to blend; season with salt and pepper. Heat butter in a large nonstick skillet over medium heat. Cook eggs, stirring occasionally and scraping bottom of skillet with a heatproof spatula to form large curds, until just set, about 3 minutes. Remove from heat and mix in bacon.
4. Fill tortillas with egg mixture and potatoes and top with cheese, avocado, and hot sauce.