4 slices of bacon
1 large (3/4 pound) Russet potato, peeled and diced
1 medium yellow onion, diced (divided)
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 tablespoon olive oil
1 jalapeño pepper, diced
1/2 teaspoon dried oregano (or 1 1/2 teaspoons freshly chopped)
1/4 teaspoon ground cumin
1 (15.5 ounce) can pinto beans (liquid included)
2 tablespoons unsalted butter (or bacon fat)
6 large eggs
8 corn tortillas (store-bought or homemade)
Prepare the bacon (1 to 2 days ahead or morning of): Place the strips of bacon in a medium (10-inch) stainless steel or cast iron skillet, making sure not to overlap the slices. Turn the heat on to medium-low, and when the bacon begins to sizzle and render, turn down to low heat. Flip often and cook until well-browned, then remove to a paper towel-lined plate to cool. (For step-by-step instructions, see How To Cook Bacon on the Stovetop). Pour the bacon fat into a jar or other heat-proof container. You’ll be using it for the home-fried potatoes. When the bacon has cooled to a temperature that is comfortable for you to touch, use your fingers to break it up into generously sized bits and set aside (or refrigerate for up to 3 days).
Roast the potatoes (morning of serving): Preheat the oven to 425°F and line a baking sheet with parchment paper. You can use a small toaster oven with a small baking sheet if you are making four servings — if you’ve scaled the recipe up, you’ll need to use a full-sized baking sheet in a standard oven.
Spread the potatoes and half of the diced onion out on the baking sheet in a single layer. Sprinkle evenly with the pepper, then drizzle with 2 tablespoons of the reserved bacon fat. Stir to coat the onions and potatoes evenly, then bake until golden-brown, about 45 minutes, stirring halfway through cooking for even browning.
When the potatoes have finished cooking, sprinkle with the salt and place back in the oven. Turn the oven off — the residual heat will keep the potatoes warm while you prepare the rest of your ingredients.
While the home fries are cooking, make the pinto beans: In a medium (2-quart) saucepan, heat the olive oil over medium heat. Add the remaining half of the diced onions and the diced jalapeño and sauté until translucent, about 3 minutes.
Add the oregano and cumin and sauté for another minute, until aromatic. Add the pinto beans, cover, and