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1/3 c. butter 3 medium potatoes, diced 2 small onions, sliced 1 tsp. salt 1/8 tsp. pepper 2 Tbsp. parsley 8 eggs 3 Tbsp. half and half 1/2 c. crisp bacon, broken into bits Melt butter in a large iron skillet over moderate heat. Add potatoes (can use frozen hash browns); cover and cook until light brown. Add onion rings; cook until tender. Season with salt and pepper; stir in chopped parsley. While potatoes are cooking, beat eggs; stir in cream. Pour over potato mixture. Cover and continue cooking over low heat until eggs are set, stirring carefully during cooking. Top with crumbled bacon bits. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |