—Jeannette Westphal, Gettysburg, South Dakota
- 6 bacon strips, diced
- 2 tablespoons diced onion
- 3 medium potatoes, cooked and cubed
- 6 eggs, beaten
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese
- In a skillet, cook bacon until crisp. Remove to paper towel to drain. In drippings, saute onion and potatoes until potatoes are browned, about 5 minutes. Pour eggs into skillet; cook and stir gently until eggs are set and cooked to desired doneness. Season with salt and pepper. Sprinkle with cheese and bacon; let stand for 2-3 minutes or until cheese melts. Yield: 4-6 servings.
Originally published as Farmers Breakfast in Country Woman March/April 1995, p38
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