Breakfast Tacos

Cook bacon in large skillet on medium heat until crisp. Drain on paper towels. Allow to cool slightly, then dice. Set aside.

Add diced potatoes to same skillet, reducing heat to medium-low. Cook, stirring frequently until tender crisp. Stir in shallot, salt and chipotle pepper; cook 1 minutes. Stir in garlic and continue cooking 2 to 3 minutes or until potato is tender. Stir in diced bacon and cover skillet to keep warm.

Fry eggs in small skillet to desired doneness. Divide potato mixture among 4 tortillas. Top each with a fried egg, cheese crumbles, avocado and radishes. Serve with hot sauce and cilantro leaves.