• 8 slices bacon, diced
  • 1 ½ c. diced, peeled potatoes
  • ¼ c. finely chopped onion
  • 1 tsp. salt, divided
  • 3 T. chopped fresh parsley
  • 12 eggs, beaten 
  •  2 T. water
  • ¼ tsp. pepper
  • 2 T. vegetable oil
  • Cheese (optional)

Directions: Fry bacon until browned. Drain on paper towel. Pour off all but 2 T. drippings. Add potatoes and onions to drippings. Cook until potatoes are tender and golden. Stir in bacon and parsley. Set aside. Beat eggs, water, pepper, and salt. Stir into potatoes until well blended. Heat oil in skillet and pour egg and potato mixture into heated skillet. Cook, lifting cooked egg portion around the edge so uncooked portions runs underneath. Cook until mixture is set, but top is creamy. Fold in half and slide onto serving platter. If desired, sprinkle top with cheese before folding.

From the Practical Produce Cookbook