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Potato, Bacon and Egg Scramble
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Prep Time:
25 minutes
Total Time:
25 minutes
Quick and tasty potato and bacon egg scramble - ready in just 20 minutes!
Ingredients:
  • 5 slices bacon
  • 1 lb small red potatoes (6 or 7), cubed
  • 6 eggs
  • 1/3 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 medium green onions, sliced (1/4 cup)
Instructions:
  • In a 10-inch skillet, crisp and brown the bacon over medium heat for 8 to 10 minutes, turning occasionally. Remove from skillet and drain on paper towels, then crumble the bacon.
  • In a 2-quart saucepan, bring 1 inch of water to a boil. Add potatoes, cover, and bring to a boil again. Reduce heat to medium-low and cook covered for 6 to 8 minutes until potatoes are tender, then drain. In a medium bowl, whisk together eggs, milk, salt, and pepper until well combined; set aside.
  • In a 10-inch skillet, melt butter over medium-high heat. Saute potatoes until lightly browned, about 3 to 5 minutes, turning occasionally. Add onions and cook for 1 minute, stirring constantly.
  • Cook the egg mixture in the skillet without constant stirring until thickened but still moist, gently lifting and folding the cooked portions with a spatula to let the uncooked parts flow to the bottom. This should take about 3 to 4 minutes. Once done, sprinkle crumbled bacon on top.

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