Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Chopped onion |
| 3 tablespoons | Vegetable oil |
| 4 cups | Diced peeled cooked potatoes |
| 8 \N | Strips bacon, cooked and crumbled |
| ½ cup | Fully cooked ham, diced |
| ½ cup | Roast beef, diced and cooked |
| 12 \N | Eggs |
| 3 tablespoons | Fresh parsley, minced |
| 2 teaspoons | Paprika |
| 1 teaspoon | Salt |
| ½ teaspoon | Pepper |
| ½ teaspoon | Garlic salt |
| ½ teaspoon | Celery salt |
In a 10-in. ovenproof skillet, cook onion in oil until tender. Add potatoes, bacon, ham and beef; heat through. Remove from the heat. In a bowl, beat eggs; stir in parsley and seasonings. Pour into skillet; stir gently to mix. Bake, uncovered, at 400 for 20-30 minutes or until a knife inserted near the center comes out clean. Cut into wedges to serve.
Recipe by: Frances Drake Posted to MC-Recipe Digest V1 #521 by "djoyce@..." <djoyce@...> on Mar 18, 1997