Ingredients
4 slices bacon
2 teaspoons sliced green onions/tops
3/4 teaspoon salt
1 dash pepper
3 med. potatoes
1 tablespoon snipped parsley
1/8 teaspoon dried thyme -- crushed
4 large eggs
2 teaspoons sliced green onions/tops
3/4 teaspoon salt
1 dash pepper
3 med. potatoes
1 tablespoon snipped parsley
1/8 teaspoon dried thyme -- crushed
4 large eggs
Directions
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
atop. Serve hot.
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
atop. Serve hot.