Layer 1: Scoop a generous helping of chipotle and garlic-seasoned potato and bacon hash onto your tortilla. Layers 2, 3 & 4: Fried egg, Cotija cheese and avocado. Garnish with thinly sliced radishes and cilantro, and enjoy fresh-Mex flavor for breakfast any day of the week. Recipe and photo courtesy of Adrianna Adarme of A Cozy Kitchen.
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 the same skillet, reducing heat to medium-low. Cook, stirring frequently until tender crisp. Stir in shallot, salt and chipotle pepper; cook 1 minute. Sitr in garlic and continue cooking 2 to 3 minutes for 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.