Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 eaches | Potatoes; medium |
| 4 eaches | Bacon; strips, cubed |
| 3 eaches | Eggs; large |
| 3 tablespoons | Milk |
| ½ teaspoon | Salt |
| 1 cup | Ham; cooked, small cubes |
| 2 eaches | Tomatoes; medium, peeled |
| 1 tablespoon | Chives; chopped |
Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes.
In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly borwned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set.
Sprinkle with chopped chives and serve at once.