Breakfast-for-Dinner Burritos

In a large skillet over medium heat, cook bacon, stirring occasionally, until crisp; transfer to paper towels. Remove all but 1 tablespoon fat from skillet. Add 2 tablespoons oil and potatoes; generously season with salt and pepper.

Cook potatoes, stirring, 1 minute. Add 1 cup water; bring to a boil and cook, stirring often, until mostly evaporated and potatoes are sizzling, about 8 minutes. Add scallions and hominy; cook 5 minutes. Heat remaining 1 tablespoon oil in a small nonstick skillet over medium-high. Season eggs and cook, stirring, until large curds form.

Fill tortillas with potato mixture, eggs, bacon, cheese, and scallion greens, and wrap. Wipe nonstick skillet, lightly brush with oil, and toast each burrito, 2 minutes per side. Serve with salsa or hot sauce.