This recipe came from an estate sale. I obtained it when I purchased the family collection from the Herrin Estate in Canton, Texas in 1988.
- Contributed by Catsrecipes Y-Group
- 6 slices bacon
- 1 large baking potato
- 6 green onions thinly sliced
- 2 tomatoes
- 1 tablespoon butter
- 2 tablespoons chopped parsley
- 6 eggs
- 2 teaspoons water
- 4 drops pepper sauce
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- Cut bacon into small pieces then fry until crispy.
- Remove bacon and set aside.
- Peel and dice potato into small cubes then saute slowly in bacon fat.
- When almost done add green onions and cook until potatoes are browned and onions are wilted.
- Drain excess fat from skillet.
- Peel seed and chop tomatoes.
- Melt butter in saucepan.
- Cook tomatoes over fairly high heat for 4 minutes until most of juice has evaporated.
- Spread potatoes and onions evenly around skillet then sprinkle with bacon.
- Add cooked tomatoes and chopped parsley.
- Beat 6 eggs with water, pepper sauce, salt and pepper.
- Pour eggs over potato mixture then cook over low heat until eggs start to set.
- Lift around sides of the pan so the uncooked portion flows under the cooked part.
- Place under broiler as far away from heat as possible for 10 minutes until top is lightly browned.
- Slide out of pan onto serving plate.
- Cut in wedges to serve.
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