Amana Hoppel Poppel

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.
• 6 stir in the bacon; then pour in egg mixture.
• 7 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.
• 8 cover, lower heat to low, and cook 5-7 minutes or until the eggs are lightly set but still very moist (don't overcook).
• 9 spoon out and serve immediately.