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| 4 | slices | bacon | |
| 2 | teaspoons | scallions, spring or green onions | sliced, tops |
| 3/4 | teaspoon | salt | |
| 1 | dash | black pepper | |
| 3 | medium | potatoes | |
| 1 | tablespoon | parsley leaves | snipped |
| 1/8 | teaspoon | thyme | dried, crushed |
| 4 | large | eggs |
In 8-inch skillet cook bacon until crisp; drain, reserving 2 T of drippings.
Crumble bacon and set aside.
In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper.
Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice.
In small bowl beat together eggs and milk; pour over potato mixture.
Cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes.
With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet.
Sprinkle crumbled bacon on top.
Serve hot.
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One day I had a yen for hamburgers so I ventured to my local supermarket. I detest the supermarket pre-made patties. First, their quality is always...
I found this to be rather bland so I used a can of stewed tomatoes Italian blend. Even with this addition it still needs some more seasoning. I will add mushrooms next time. With a little practice this could be a winner!