Farmer Brown's Breakfast

About This Recipe

This hearty scrambled egg recipe includes potatoes, bacon, and onions. It was a favorite breakfast dish on Walling family campouts when I was growing up. For a similar German dish see Hoppel Poppel

Ingredients

- 1/2 pound of bacon, diced
- 1 onion, chopped fine
- 5 potatoes
- 6 eggs
- 3 tablespoons of milk
- salt and pepper to taste

Instructions

For this dish you can either cook the potatoes ahead of time, then cool them and dice them, or you cook the potatoes raw, the way you do for country fried potatoes. Breakfast can be prepared more quickly if you cook the potatoes the night before, but some people prefer the taste of raw potatoes freshly fried.

I like to cook the onions and bacon together, and sometimes I drain off all the grease and sometimes I leave a lot of the bacon grease in the recipe. This much *can* be done the night before, with not much change in the flavor or texture of the dish (because the bacon will not be especially crisp no matter how you do it.

So after I have the onions, bacon, and potatoes cooked, I combine them in a large frying pan. I beat the milk, eggs, salt and pepper together and pour the mixture over the bacon, potatoes, and onions. Cook and stir the mixture until the eggs are done to your preference and serve!

Using Pre-Baked or Pre-Boiled Potatoes

Fry the bacon until crisp. Remove and drain. Leave the bacon fat in the skillet. Add the butter and saute the onion until soft. Remove. Add the potatoes and fry until browned on both sides. Add the bacon and onion back in and mix well. Salt and pepper to taste. Beat the eggs with the milk. Pour the egg mixture over the potatoes and cook until eggs are set.