FOR each 2-serving bowl: Cook 2 bacon slices in medium skillet until crisp. Remove bacon from skillet, reserving 1 tsp. drippings in skillet; set aside for later use. Drain bacon on paper towels; crumble.
HEAT 1-1/2 tsp. oil in separate medium skillet on medium heat. Add 1-1/4 cups roasted potatoes; season with salt and pepper. Cook 8 to 10 min. or until potatoes are heated through, stirring frequently. Cover to keep warm.
HEAT reserved bacon drippings in skillet on medium heat. Beat 2 eggs with 1 Tbsp. milk and 1/2 tsp. Tapatio until well blended; stir in bacon and 1 Tbsp. onions. Add to skillet; cook until eggs are set, stirring occasionally.
SPOON potato mixture into serving bowl; top with 3 Tbsp. shredded cheese, egg mixture, 2 Tbsp. salsa and 1 Tbsp. of the remaining shredded cheese.