Prep 30 mins
Cook 20 mins
A hearty, chunky hodgepodge of ingredients brought to the US by German-Americans.
- 4 large eggs
- 2 tablespoons milk
- 1 -2 tablespoon minced fresh parsley
- salt (to taste)
- fresh ground black pepper (to taste)
- 4 -6 slices thick bacon, cut into 1-inch pieces
- 1 medium onion, cut into large dice
- 3⁄4 lb small red potato, boiled until tender then cut into 1/4-inch slices
- Break the eggs into a bowl; add in the milk, parsley, salt, and pepper.
- Whisk to combine (you should still see large bubbles); set aside.
- Fry bacon in an 8- to 10-inch skillet until crisp and browned; remove bacon with a slotted spoon keep warm.
- Add the onion to the skillet; stir/saute for 5 minutes or until soft but not brown.
- Add in the potatoes; continue cooking until they are golden with some brown edges.
- Stir in the bacon; then pour in egg mixture.
- 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.
- Cover, lower heat to low, and cook 5-7 minutes or until the eggs are lightly set but still very moist (don't overcook).
- Spoon out and serve immediately.
got a skillet of this sizzling away right now, and boy does it ever smell good. made it with leftover, unwanted salami, in a loose imitation of the kosher pastrami hoppel poppel in milwaukee. Nurse Di's always got the recipe -- thanks!