Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 slices | Bacon |
| ½ medium | Onion; chopped |
| 2 larges | Baked potatoes; diced |
| 1 tablespoon | Chopped chives; dried |
| 1 tablespoon | Chopped parsley; dried |
| 1 dash | Garlic powder |
| \N \N | Salt and pepper to taste |
| 4 larges | Eggs |
Directions: Fry bacon until crispy in a large non-stick frying pan. Set bacon aside to drain. Add onions to bacon grease except one tablespoon. Add diced potatoes; mix with the onions. Add chives, parsley, garlic and salt and pepper, stirring well between each addition. When thoroughly mixed, pour potatoes in a bowl lined with a paper towel. Scramble eggs in same pan. When eggs are almost set, add potato mixture and crumbled bacon; mix thoroughly. All seasonings are optional. Experiment with the recipe to find the combination for you. Eggs may be served separately with the potato-bacon mixture.
Miss Penny Deweese/Miss Penny's Southern Delicacies Posted to recipelu-digest by P&S Gruenwald <sitm@...> on Feb 20, 1998