Eggs With Bacon Onions And Potatoes Hoppelpoppel

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This makes a hearty and delicious breakfast. I call it a german omelet. You may substitute ham for the bacon. Feel free to add kale or beet greens or well-drained diced tomatoes to lighten it up a bit.

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Steps

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Parboil the potatoes by first bringing a pot of of salted water to boil.

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Carefully drop the potatoes into the pot.

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Broil briskly , uncovered , until the potatoes are slightly resistant to piercing with a sharp knife.

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Be careful not to overcook the potatoes or they will be mushy in the final product.

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In a 12-inch skillet , cook the bacon over medium heat until crisp.

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With a slotted spoon or tongs , transfer the bacon to paper towels to drain.

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Add the onions and cook for 5 minutes , stirring frequently , until they are soft and translucent.

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Turn off the heat and set the skillet aside.

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Drain the potatoes , cool to the touch , then dice them.

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Add them to the onions in the skillet and cook over medium heat for 8-10 minutes , occasionally turning the potatoes with a spatula.

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In a small bowl , beat the eggs , milk , pasley , salt , and pepper with a fork until well mixed.

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Crumble the bacon and add it to the potatoes.

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Pour in the eggs.

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Reduce heat to low and cook undisturbed for.

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Ingredients

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boiling potatoes, lean bacon, onion, eggs, milk, parsley, salt, ground pepper