Potato-egg scramble

Yield: 5 Servings

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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