In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of drippings.
Crumble bacon and set aside. In same skillet combine reserved drippings,
peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper.
Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25
minutes, stirring carefully once or twice. In small bowl beat together eggs
and milk; pour over potato mixture. Cover and continue cooking over very
low heat til egg is set in center, 8 to 10 minutes. With a wide spatula,
loosen sides and bottom and slide potatoes out onto serving plate, or serve
from skillet. Sprinkle crumbled bacon atop. Serve hot.
Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Feb 07,
1998
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