Papa D's Farmer's Breakfast
- 1 (14 1/2 ounce) candiced new potatoes, drained
- 1 cup roughly chopped green and white onion (include the greens from the green onions)
- 3 tablespoons bacon fat or 3 tablespoons olive oil
- 1 tablespoon butter
- salt & pepper
- 1 12 cups chopped ham
- 14 cup chopped parsley
- 15 ounces Egg Beaters garden vegetable egg substitute
- Pre-heat oven to 350F.
- Heat 2 Tbsp bacon fat (or olive oil) in a large oven proof skillet on medium high heat.
- Add the onions.
- Brown the onions, stirring frequently, about 2-3 minutes.
- Transfer the onions to a bowl.
- Add another Tbsp of bacon fat (or olive oil) and Tbsp butter to the pan and add the potatoes and cook the potatoes for about 5 + minutes or until brown, stirring frequently.
- Sprinkle on salt & pepper to taste as you cook.
- Transfer the potatoes to a bowl and add the ham to the pan, stirring frequently until the ham is heated through, 1-2 minutes.
- Mix onion, potato and ham together.
- Add the eggs, stirring to distribute the eggs among the vegetables and ham and top with the parsley.
- As soon as eggs begin to firm up, remove from heat and transfer skillet to oven and bake for about 15 - 20 minutes.
potatoes, green, bacon, butter, salt, ham, parsley, egg beaters
Taken from www.food.com/recipe/papa-ds-farmers-breakfast-341001 (may not work)