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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Brown Estate in Garland, Texas in 1991.

Ingredients Edit

Directions Edit

  1. Cook potatoes in salted boiling water about 15 minutes until barely tender.
  2. Drain, peel and slice about ¼ inch thick.
  3. Preheat broiler.
  4. Meanwhile in a medium bowl beat eggs just until blended.
  5. Mix in sour cream, salt, and pepper.
  6. In medium skillet sauté bacon over medium heat until crisp then transfer to paper towels to drain.
  7. Pour off all but 2 tablespoons of the drippings and sauté onion and potatoes until glazed.
  8. Pour eggs over the potato mixture and sprinkle with bacon.
  9. Reduce heat to low and cook until eggs are set shaking pan to prevent them from sticking.
  10. Place under broiler to heat through.
  11. Sprinkle with the parsley and chives.
  12. Slide onto a warm platter and cut into wedges.
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