Potato, Bacon And Egg Scramble

• 1 lb small red potato, cubed (about 6 or 7)
• 6 eggs or 1 1/2 cups egg substitute
• 1/3 cup skim milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons butter or 2 tablespoons canola oil
• 4 medium green onions, sliced (approx. 1/4 cup)
• 5 slices bacon, crisply cooked and crumbled

1. Heat 1 inch of water to boiling in a 2-quart sauce pan. Add potatoes. Cover bring back to boil; reduce heat to medium low. Keep covered and cook for additional 6 to 8 minutes or until potatoes are tender; drain.
2. Beat eggs, milk, salt, and pepper until well mixed; set aside.
3. Heat oil in 10-inch skillet over medium high heat. Cook potatoes in oil 3 to 5 minutes, turning potatoes occasionally, until lightly browned. Stir in green onions. Cook 1 minute, stirring constantly.
4. Pour egg mixture over potatoes. As egg mixture begins to set at bottom and side of skillet, gently lift cooked potions with a spatula so that the uncooked portion can flow to bottom; avoid constant stirring. Cook 3 to 4 minutes or until eggs are cooked to your liking.
5. Sprinkle with bacon.

red potato, eggs, milk, salt, pepper, butter, green onions, bacon

Taken from www.food.com/recipe/potato-bacon-and-egg-scramble-121203 (may not work)