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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A hearty, chunky hodgepodge of ingredients brought to the US by German-Americans. Ingredients:
4 large eggs |
2 tablespoons milk |
1 -2 tablespoon minced fresh parsley |
salt (to taste) |
fresh ground black pepper (to taste) |
4 -6 slices thick bacon, cut into 1-inch pieces |
1 medium onion, cut into large dice |
3/4 lb small red potato, boiled until tender then cut into 1/4-inch slices |
Directions:
1. Break the eggs into a bowl; add in the milk, parsley, salt, and pepper.
2. Whisk to combine (you should still see large bubbles); set aside.
3. Fry bacon in an 8- to 10-inch skillet until crisp and browned; remove bacon with a slotted spoon keep warm.
4. Add the onion to the skillet; stir/saute for 5 minutes or until soft but not brown.
5. Add in the potatoes; continue cooking until they are golden with some brown edges.
6. Stir in the bacon; then pour in egg mixture.
7. With a spatula, turn the mixture over a couple of times to combine, scraping up from the bottom, then pat the mixture back down into a thick layer.
8. Cover, lower heat to low, and cook 5-7 minutes or until the eggs are lightly set but still very moist (don't overcook).
9. Spoon out and serve immediately.
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