4 strips bacon
1 onion, chopped
1 c. cold boiled, diced potato
4 large eggs
salt and pepper
Cook bacon in heavy skillet until crisp. Drain bacon.
Pour excess fat from pan leaving 1 to 2 tablespoons. Add onion
and cook until soft. Add diced potato and cook until onion and
potato are brown. Crumble bacon into pan. Beat eggs well with
salt and pepper. Pour eggs into pan and stir lightly without
touching bottom of pan, until eggs are almost set. Let cook a
few seconds shaking pan to loosen bottom. Fold over in half
and turn onto platter.
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