| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Eggs | 6 | Servings | |
INGREDIENTS
| 2 | c | Potatoes; cooked, peeled & sliced |
| 1 | md | Onion; sliced thin |
| 1 | tb | Bacon drippings |
| 1 | c | Cooked; diced ham, bacon or sausage |
| 7 | lg | Eggs |
| 2 | tb | Milk |
| 1 | ts | Salt |
| 1 | ds | Black pepper |
| 1 | ds | Nutmeg or your favorite herb |
| Parsley |
INSTRUCTIONS
Over medium heat brown onions & potatoes in bacon drippings using a 10-inch straight-side skillet. Turn occasionally to brown on all sides. Reduce heat slightly & sprinkle meat on top of potatoes. Beat eggs, milk, salt, pepper & nutmeg together. Pour over potato mixture. Cover & cook about 10 minutes until eggs are set & puffy around edges. Occasionally remove lid, tilt pan & slip spatula around side of pan to let uncooked eggs flow to the bottom. Serve from pan or gently slide onto serving plate. Garnish with sprigs of parsley. Yields 6-8 servings. MRS. THOMAS IGOU From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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