In a skillet, add the four strips of bacon and then turn on to medium heat. Cook bacon until crispy on both sides, about 6-10 minutes. Once the bacon is done cooking, break it into about 1 inch pieces.
In the same skillet on medium heat (leave the bacon fat in) add the potatoes. Sprinkle with salt, pepper and paprika. Cook until fork-tender, about 15-20 minutes.
In a large bowl, crack and mix the eggs until the yolk and white become one mixture. Sprinkle with salt and pepper.
In the same skillet (remove any left over fat if there is still some from the bacon), add the tablespoon butter. Once that is melted, add in the eggs. About two minutes in, add in the shredded cheddar. Stir the eggs continuously while they're cooking, this will yield super fluffy scrambled eggs.
Using a separate, smaller pan, heat up the tortillas on medium heat.
Once all elements are done cooking, build the tacos! First, put down the cheesy eggs, then follow with the potatoes, then bacon on top. Serve with chopped chives, avocado and salsa.