- 2 pounds potatoes, cooked, cooled and sliced
- 1/2 pound cooked bacon, crumbled
- 2 teaspoons parsley flakes
1/2 cup
- chopped onion
- 16 eggs
- 1/4 cup water
- 2 teaspoons worcesterhire
- 1/2 cup shredded Cheddar Cheese or a blend
Directions
In large skillet, brown the onions and potatoes.
Return all potatoes to large skillet, or use 2 smaller.
Potatoes should lay flat in several layers.
Cover with bacon, parsley and onion.
In medium bowl, whisk eggs, water and worcestershire sauce; sprinkle in Cheddar.
Pour over potatoes.
Cook over low-medium heat, with lid on, 5 to 10 minutes; check at 5 minutes.
When eggs are set, remove from heat; cut into wedges.
Serve hot with sliced tomatoes and crusty bread.
Great Brunch or lite Dinner too. |
