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Potato, Bacon and Egg Scramble

  • Prep 10 min
  • Total 0 min
  • Ingredients 8
  • Servings 5

Ingredients

1
pound small red potatoes (6 or 7), cubed
6
eggs
1/3
cup milk
1/4
teaspoon salt
1/8
teaspoon pepper
2
tablespoons butter or margarine
4
medium green onions, sliced (1/4 cup)
5
slices bacon, crisply cooked and crumbled

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
255
Calories from Fat
135
% Daily Value
Total Fat
15g
Saturated Fat
6g
Cholesterol
275mg
Sodium
340mg
Total Carbohydrate
20g
Dietary Fiber
2g
Protein
12g
% Daily Value*:
Iron
10%
10%
Exchanges:
1 Starch; 1 Vegetable; 1 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

If you don't have time to cube potatoes, use purchased refrigerated cubed potatoes instead.

Directions

  • 1 Heat 1 inch water to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cover and cook 6 to 8 minutes or until potatoes are tender; drain. Beat eggs, milk, salt and pepper with fork or wire whisk until well mixed; set aside.
  • 2 Melt butter in 10-inch skillet over medium-high heat. Cook potatoes in butter 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly.
  • 3 Pour egg mixture into skillet. 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 constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with bacon.

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