Amana Hoppel Poppel

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A hearty, chunky hodgepodge of ingredients brought to the us by german-americans.

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Steps

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Break the eggs into a bowl.

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Add in the milk , parsley , salt , and pepper.

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Whisk to combine.

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Set aside.

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Fry bacon in an 8- to 10-inch skillet until crisp and browned.

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Remove bacon with a slotted spoon keep warm.

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Add the onion to the skillet.

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Stir / saute for 5 minutes or until soft but not brown.

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Add in the potatoes.

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Continue cooking until they are golden with some brown edges.

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Stir in the bacon.

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Then pour in egg mixture.

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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.

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Cover , lower heat to low , and cook 5-7 minutes or until the eggs are lightly set but still very moist.

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Spoon out and serve immediately.

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Ingredients

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eggs, milk, fresh parsley, salt, fresh ground black pepper, bacon, onion, small red potato