• In a large nonstick skillet over medium high heat, cook the bacon until golden and crispy on both sides, or about 5-7 minutes. Transfer to a paper towel lined plate, set aside, and then crumble when it's cool enough to handle.
• Meanwhile, return the pan with bacon grease to medium heat and add the peeled and shredded potatoes. Season with salt and pepper and cook until golden brown on the underside. Flip and cook again until golden brown. Use a spatula to break up the potatoes and cook until most of the potatoes are golden brown. Set aside.
• Add 1 tablespoon of butter to the skillet, melt, and then add the diced peppers. Cook on medium heat until softened, then remove from the skillet and set aside.
• Wipe the skillet clean, then add the remaining 2 tablespoons of butter and melt over medium heat. While the butter is melting, crack the eggs in a bowl, add the water, and whisk well.
• Pour the egg mixture into the skillet over medium low heat. Season with more salt and pepper to taste, then let the eggs cook a few seconds until they set on the bottom of the skillet. Use a spatula to gently push the eggs off the bottom of the skillet creating large fluffy curds. Continue gently stirring and folding the eggs over themselves until there is no longer liquid in the pan. Remove from heat.
• Combine the hash brown potatoes, peppers, scrambled eggs, and bacon crumbles to the pan and fold together.

To Assemble the Breakfast Tacos

• Add just a little cooking oil or butter to a large skillet or blacktop. Place the corn tortillas on top and heat through.
• Once warm, add some shredded cheese and about 1/2 cup of the egg mixture. Top with salsa, sour cream and freshly chopped chives. Enjoy!