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Country Egg Scramble

Source of Recipe


Betty Crocker






List of Ingredients



• 1 lb. (6 or 7) new red potatoes, cubed
  
• 6 eggs
  
• 1/3 cup milk
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon pepper
  
• 2 Tablespoon butter or margarine
  
• 4 medium green onions, sliced (1/4 cup)
  
• 6 slices bacon, crisply cooked and crumbled
  






Instructions



1. Heat 1 inch wzter to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cover and cook 6 to 8 minutes or until potatoes are tender; drain.
   
   
2. Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color; set aside.
   
   
3. Melt butter in 10-inch skillet over medium-high heat. Cook potattoes in butter 3 to 5 minutes, turning potatoes occationally, until light brown. Stir in onions. Cook 1 minute, stirring constantly.
   
   
4. Pour egg mixture into skillet. As mixture begins to set at botom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or ntil eggs are thinkened throughout but still moist. Sprinkle with bacon.
   
   






Final Comments


Makes 4 servings.