| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Austrian | Brunch | 1 | Servings |
INGREDIENTS
| 4 | sl | Bacon |
| 1/2 | md | Onion; chopped |
| 2 | lg | Baked potatoes; diced |
| 1 | tb | Chopped chives; dried |
| 1 | tb | Chopped parsley; dried |
| 1 | ds | Garlic powder |
| Salt and pepper to taste | ||
| 4 | lg | Eggs |
INSTRUCTIONS
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@ne.infi.net> on Feb 20, 1998
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