Another great recipe from the Betty Crocker PocketChef Breakfast and Brunch cookbook, thanks to my Secret Santa Pam. I started a new tradition today of “Christmas Eve Morning Breakfast” since I never have time on Christmas to make breakfast.
6 or 7 small red-skinned potatoes, cubed (1 pound)
6 large eggs
1/3 cup milk
1/4 tsp salt
1/8 tsp pepper
2 tbsp butter
4 medium (1/4 cup) green onions, sliced
6 slices crisply cooked bacon, crumbled
In 2-quart saucepan, heat 1 inch water to boiling. Add potatoes, cover and heat to boiling, then reduce heat to medium-low. Cook covered for 6 to 8 minutes or until potatoes are tender; and drain.
In 10-inch skillet, melt butter over medium-high heat. Cook potatoes in butter 3 to 5 minutes, turning occasionally, until light brown. Stir in onions and cook 1 minute, stirring constantly.
Pour egg mixture into skillet with potatoes and onions. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid stirring constantly. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with bacon.
