Amana Hoppel Poppel - cooking recipe

Ingredients

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

Preparation

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.