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Eggs With Bacon, Onions, And Potatoes

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Ingredients

Adjust Servings:
3 medium boiling potatoes, peeled
1 1/2 cups lean bacon or 1 1/2 cups ham, chopped
1/2 cup onion, finely chopped
4 eggs
1 tablespoon milk
2 tablespoons parsley, finely chopped
1/2 teaspoon salt
ground pepper, to taste

Nutritional information

837.4
Calories
528 g
Calories From Fat
58.7 g
Total Fat
19.6 g
Saturated Fat
446.5 mg
Cholesterol
1638.6 mg
Sodium
46.8 g
Carbs
4.5 g
Dietary Fiber
3.9 g
Sugars
29.7 g
Protein
465g
Serving Size

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Eggs With Bacon, Onions, And Potatoes

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    Cuisine:

    I made this for dinner. I ended up kind of scrambling my eggs at the end because of the pan that used. If I make this again, I think that I might increase the eggs or decrease the potatoes.

    • 40 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Eggs With Bacon, Onions, and Potatoes (Hoppelpoppel), This makes a hearty and delicious breakfast I call it a German omelet You may substitute ham for the bacon Feel free to add kale or beet greens or well-drained diced tomatoes to lighten it up a bit , I made this for dinner I ended up kind of scrambling my eggs at the end because of the pan that used If I make this again, I think that I might increase the eggs or decrease the potatoes


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    Steps

    1
    Done

    Parboil the Potatoes by First Bringing a Pot of of Salted Water to Boil. Carefully Drop the Potatoes Into the Pot. Broil Briskly, Uncovered, Until the Potatoes Are Slightly Resistant to Piercing With a Sharp Knife. Be Careful not to Overcook the Potatoes or They Will Be Mushy in the Final Product.

    2
    Done

    in a 12-Inch Skillet, Cook the Bacon Over Medium Heat Until Crisp. With a Slotted Spoon or Tongs, Transfer the Bacon to Paper Towels to Drain. Add the Onions and Cook For 5 Minutes, Stirring Frequently, Until They Are Soft and Translucent. Turn Off the Heat and Set the Skillet Aside.

    3
    Done

    Drain the Potatoes, Cool to the Touch, Then Dice Them (about 1/2 Inch Square). Add Them to the Onions in the Skillet and Cook Over Medium Heat For 8-10 Minutes, Occasionally Turning the Potatoes With a Spatula.

    4
    Done

    in a Small Bowl, Beat the Eggs, Milk, Pasley, Salt, and Pepper With a Fork Until Well Mixed. Crumble the Bacon and Add It to the Potatoes. Pour in the Eggs. Reduce Heat to Low and Cook Undisturbed For 5-6 Minutes or Until the Eggs Are Set, but Slightly Moist.

    5
    Done

    to Serve, Invert Onto a Plate. Serve Immediately.

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    Alexander Stewart

    Innovative cook blending traditional techniques with modern culinary trends.

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