Bacon using preferred method until crisp. Crumble bacon and reserve drippings for later use.
1-1/2 tsp oil in a separate medium skillet on medium heat. Add 1-1/4 cups of the diced potatoes and cook for 8-10 minutes until browned and cooked through. Season to taste with salt and pepper and keep warm.
1 Tbsp of the bacon drippings in a skillet over medium heat. Beat 2 eggs together with 1 Tbsp. milk and ¼ tsp. TAPATIO hot sauce. Add ¼ cup of crumbled bacon and 1 Tbsp. green onions. Pour mixture into the skillet and cook until the eggs are scrambled.
The potatoes into a serving bowl. Top with 3 Tbsp. KRAFT Chedasharp cheese, the egg mixture, 2 Tbsp. salsa and 1 Tbsp. of green onion.