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  • 1/2 pound bacon, chopped
  • 2 boiled potatoes, peeled and cubed
  • 1 onion, sliced thinly
  • 8 eggs, beaten slightly
  • salt
  • black pepper


  • Saute bacon until crisp. Remove from pan, drain on paper towel. Pour off all but 3 tablespoons bacon fat. Saute onions in bacon fat until soft. Add potatoes and cook, stirring often, until potatoes start to brown. If potatoes stick to pan, add more bacon fat. When potatoes begin to brown, add bacon and eggs. Cook, stirring constantly, until eggs set. Season with salt and pepper to taste.

Categories: Omelet/Frittatas 
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