- Dice potatoes and ham into 1-4 inch pieces at the largest. You want a pretty small dice. In a medium skillet over medium heat, add oil and the potatoes and ham. Cook for 7-8 minutes until potatoes are tender and the mixture is crispy in spots. Add in seasoned salt and diced pickled jalapenos (optional). Keep warm.
- Scramble eggs and cook in a nonstick skillet over medium-low heat until they are just cooked, 2-3 minutes.
- Assemble tacos in flour tortillas by dividing potato mixture. Top with a sprinkle of queso fresco, the eggs, avocado, sour cream, salsa, and fresh cilantro.