potato-egg scramble
| Measure | Ingredient |
|---|---|
| 6 | Slices bacon |
| 1 pack | 6oz hash browns with onions |
| 1 teaspoon | Salt |
| 1¾ cup | Water |
| 4 | Eggs |
| ¼ teaspoon | Salt |
| dash | Pepper |
In a large skillet, fry bacon until crisp; drain on paper towels. Pour off all but 3-4 T of drippings from skillet. Add potatoes, 1 t salt and the water to skillet. Cook, uncovered over medium heat until liquid is absorbed and bottom is golden brown; turn.
Beat eggs, ¼ t salt and the pepper; add to the potatoes. Cook and stir until eggs are thickened throughout but still moist. Crumble bacon and stir into potato-egg mixture.
Source: Betty Crocker's "Family Dinners in a Hurry", 1978, Golden Press
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