Ham, Egg, and Potato Breakfast Tacos

In a large skillet over medium-high heat, cook the hash brown potatoes until golden brown and crispy, breaking them up with a spoon.

While the potatoes cook, dice the sliced ham.

Add the diced ham to the skillet with the potatoes and cook for a few minutes until heated through.

In a measuring cup or bowl, whisk together the eggs, milk, salt, and pepper.

Stir the salsa into the ham and potato mixture in the skillet.

Pour the egg mixture over the contents of the skillet.

Continuously stir and scramble the mixture until the eggs are cooked to your liking.

Turn off the heat and sprinkle the shredded cheese over the top. Stir until the cheese is melted and incorporated.

Serve the mixture warm in flour tortillas, with extra salsa if desired.