| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs |
|
Oven, Dishes |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chopped onion |
| 3 |
tb |
Vegetable oil |
| 4 |
c |
Diced peeled cooked potatoes |
| 8 |
|
Strips bacon, cooked and crumbled |
| 1/2 |
c |
Fully cooked ham, diced |
| 1/2 |
c |
Roast beef, diced and cooked |
| 12 |
|
Eggs |
| 3 |
tb |
Fresh parsley, minced |
| 2 |
ts |
Paprika |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Garlic salt |
| 1/2 |
ts |
Celery salt |
INSTRUCTIONS
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@voyager.net" <djoyce@voyager.net> on Mar 18, 1997
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