Amana Hoppel Poppel

• large eggs↗4
• milk↗2 tablespoons
• minced fresh parsley1 -2 tablespoon
• salt↗

  to taste

• fresh ground black pepper↗

  to taste

• slices thick bacon, cut into 1-inch pieces↗4 -6
• medium onion, cut into large dice↗1
• small red potato, boiled until tender then cut into 1/4-inch slices↗3⁄4 lb

Step-by-step instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

   Add the onion to the skillet; stir/saute for 5 minutes or until soft but not brown.

5. 5

   Add in the potatoes; continue cooking until they are golden with some brown edges.

6. 6

   Stir in the bacon; then pour in egg mixture.

7. 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. 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. 9

   Spoon out and serve immediately.