Amana Hoppel Poppel

• 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

1. Break the eggs into a bowl; add in the milk, parsley, salt, and pepper.
2. Whisk to combine (you should still see large bubbles); set aside.
3. Fry bacon in an 8- to 10-inch skillet until crisp and browned; remove bacon with a slotted spoon keep warm.
4. Add the onion to the skillet; stir/saute for 5 minutes or until soft but not brown.
5. Add in the potatoes; continue cooking until they are golden with some brown edges.
6. Stir in the bacon; then pour in egg mixture.
7. 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.
8. Cover, lower heat to low, and cook 5-7 minutes or until the eggs are lightly set but still very moist (don't overcook).
9. Spoon out and serve immediately.

eggs, milk, parsley, salt, fresh ground black pepper, bacon, onion, red potato

Taken from www.food.com/recipe/amana-hoppel-poppel-155788 (may not work)