Amana Hoppel Poppel

Categories: Breakfast

Ingredients

• 4 large eggs
• 2 tablespoons milk
• 1 -2 tablespoon minced fresh parsley
• salt (to taste)
• fresh ground black pepper (to taste)
• 4 -6 slices thick bacon, cut into 1-inch pieces
• 1 medium onion, cut into large dice
• 3/4 lb small red potato, boiled until tender then cut into 1/4-inch slices

Directions

1. Break the eggs into a bowl; add in the milk, parsley, salt, and pepper.

2. Whisk to combine (you should still see large bubbles); set aside.

3. Fry bacon in an 8- to 10-inch skillet until crisp and browned; remove bacon with a slotted spoon keep warm.

4. Add the onion to the skillet; stir/saute for 5 minutes or until soft but not brown. 5 Add in the potatoes; continue cooking until they are golden with some brown edges.

5. Stir in the bacon; then pour in egg mixture. With a spatula, turn the mixture over a couple of times to combine, scraping up from the bottom, then pat the mixture back down into a thick layer.

6. Cover, lower heat to low, and cook 5-7 minutes or until the eggs are lightly set but still very moist (don’t overcook).

7. Spoon out and serve immediately.

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