Yield: 4 Servings
Measure | Ingredient |
---|---|
4 \N | Slices Bacon |
2 teaspoons | Sliced Green Onions/tops |
¾ teaspoon | Salt |
\N \N | Dash Pepper |
3 \N | Med. Potatoes |
1 tablespoon | Snipped Parsley |
⅛ teaspoon | Dried Thyme, Crushed |
4 \N | Large Eggs |
In 8-inch skillet coo 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.