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
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.