Crispy rolled breakfast burrito

Lay the bacon strips in a cold non-stick pan and set the heat between medium and medium-high.

Cook until the surface goes fully foamy with tiny white bubbles, meaning most of the fat has rendered and the bacon is crisp; turn off the heat and remove to a plate.

Add cubed potatoes to the bacon fat over medium-high heat and season with kosher salt, black pepper and a few shakes of cayenne.

Cook, tossing occasionally with a spatula, until browned and crispy outside and tender inside; check with a fork.

Add the onions and peppers and cook a couple of minutes, until they just start to wilt and soften.

Optionally transfer to a strainer so excess bacon fat drains off.

Over medium heat, put two strips of bacon back in the pan, then half the potato mixture spread evenly, then a handful of cheddar.

Pour two beaten eggs over, spreading them evenly with the spatula or by tilting the pan.

Press one large flour tortilla lightly on top and cook one minute; after about 45 seconds run the spatula around to check the egg is firm and not sticking.

Flip, reposition if needed, and cook the tortilla side a couple more minutes until brown and crispy.

Transfer to a plate and roll it up while hot, tucking back any escaping filling.

Top with hot sauce, diced avocado tossed with salt and lime juice, a dollop of sour cream and cilantro leaves.