Wash and scrub potateos, pierce with a fork. Place in microwave on high for 8 minutes.
Meanwhile, cook bacon in a skillet on medium heat until done. Place on a double layer of paper towels. Keep skillet on heat and leave in the bacon drippings. Remove potateos from miocrowave and dice up with skins on.
Gently place diced potateos in skillet with bacon drippings over medium to medium high heat. While cooking, break eggs into a small bowl and whip together with a fork or whisk.
Cook diced potateos about 5 minutes, lower heat and add whipped eggs.
Stir eggs and potateos together and cook until eggs are done. Sprinkle with salt, pepper and garlic powder, if desired.
Place tortillas on a microwave plate in microwave and cook for 1 minute. Remove and place a tortilla on indiviual serving plates.
Portion out eggs and potateos, 1/4 per tortilla. Top with shredded cheese, salsa and sour cream. Roll up for a burrito and garnish with shredded lettuce and chopped tomato.
So many combinations you can do with this-feel free to what you have on hand and your imagination!
This recipe has been added to the following public cookbooks:
ShortyByNature's International Cookbook,
gary's cook book,
billys notable cooking,
Recipies to try,
brandon
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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