Mother'S Eggs And Potatoes

• 2 lb. medium potatoes, pared
• 8 bacon slices, diced (save drippings)
• 1 c. finely chopped green onion
• 1/2 c. finely chopped bell pepper
• 8 eggs
• 1 tsp. salt
• 1/4 tsp. coarse black pepper

1. Boil potatoes in salted water until almost tender, about 20 minutes.
2. Drain.
3. Cut crosswise into 1/4-inch slices.
4. Set aside. In heavy 10-inch skillet, saute bacon until crisp and drain on paper towel.
5. Reserve drippings.
6. In 3 tablespoons drippings, saute onion and bell pepper until tender.
7. Add potatoes, 1/3 at a time and saute until lightly browned.
8. Remove from pan as they are browned.
9. Saute 1/3 more until they are all browned, making sure that they lie flat.
10. Return potatoes to skillet.
11. Add more drippings, if needed.
12. Keep heat low.
13. Beat eggs with salt and pepper until well blended but not foamy.
14. Pour egg mixture over potatoes.
15. Slowly and evenly sprinkle with bacon bits.
16. Cover and cook over low heat until eggs are set, about 5 to 6 minutes. Taste for seasoning and serve from skillet.

potatoes, bacon, green onion, bell pepper, eggs, salt, coarse black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=386767 (may not work)