Ingredients

How to make it

  • Parboil the potatoes by first bringing a pot of of salted water to boil. Carefully drop the potatoes into the pot. Broil briskly, uncovered, until the potatoes are slightly resistant to piercing with a sharp knife. Be careful not to overcook the potatoes or they will be mushy in the final product.
  • In a 12-inch skillet, cook the bacon over medium heat until crisp. With a slotted spoon or tongs, transfer the bacon to paper towels to drain. Add the onions and cook for 5 minutes, stirring frequently, until they are soft and translucent. Turn off the heat and set the skillet aside.
  • Drain the potatoes, cool to the touch, then dice them (about 1/2 inch square). Add them to the onions in the skillet and cook over medium heat for 8-10 minutes, occasionally turning the potatoes with a spatula.
  • In a small bowl, beat the eggs, milk, pasley, salt, and pepper with a fork until well mixed. Crumble the bacon and add it to the potatoes. Pour in the eggs. Reduce heat to low and cook undisturbed for 5-6 minutes or until the eggs are set, but slightly moist.
  • To serve, invert onto a plate. Serve immediately.

Reviews & Comments 1

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  • Cosmicmother 5 years ago
    IMI II review link: Hoppelpoppel
    Was this review helpful? Yes Flag
    " It was excellent "
    LindaLMT ate it and said...
    Delicious! My favorite and only way I like eggs. Great for breakfast, great for lunch, or great for dinner. I don't peel the potatoes, nothing wrong with keeping the skins on, I think it adds more character to the dish. Sometimes I add chopped vegetables like broccoli, asparagus, or green pepper, and sometimes a cheese.
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