Total Time
50mins
Prep 30 mins
Cook 20 mins

A hearty, chunky hodgepodge of ingredients brought to the US by German-Americans.

Ingredients Nutrition

Directions

  1. Break the eggs into a bowl; add in the milk, parsley, salt, and pepper.
  2. Whisk to combine (you should still see large bubbles); set aside.
  3. Fry bacon in an 8- to 10-inch skillet until crisp and browned; remove bacon with a slotted spoon keep warm.
  4. Add the onion to the skillet; stir/saute for 5 minutes or until soft but not brown.
  5. Add in the potatoes; continue cooking until they are golden with some brown edges.
  6. Stir in the bacon; then pour in egg mixture.
  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. 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. Spoon out and serve immediately.
Most Helpful

4 5

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!