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COUNTRY EGG SCRAMBLE




Source of Recipe


rc


Recipe Introduction


Halve this recipe.


List of Ingredients




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



Recipe



Heat 1 inch of water to boiling in a 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.

Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color; set aside.

Melt butter in 10-inch skillet over medium-high heat.
Cook potatoes in butter 3 to 5 minutes, turning occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly.

Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to the bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
Sprinkle with bacon.

Serves 4