Breakfast Tacos with Fire Roasted Tomato Salsa

INGREDIENTS

1 lb

Russet potatoes ((about 3 medium)*)

1 3/4 cups

refried beans (, homemade or store bought**)

8 oz

bacon (, cooked and chopped and 2 1/2 Tbsp drippings reserved)

large eggs

1/3 cup

milk

Salt and freshly ground black pepper

1 1/4 cups

shredded cheddar or Monterey Jack cheese ((I use a blend of both))

Fire Roasted Tomato Salsa (, recipe follows)

taco size flour tortillas (, warmed)