In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of drippings. Crumble bacon and set aside. In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. In small bowl beat together eggs and milk; pour over potato mixture. Cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. Sprinkle crumbled bacon atop. Serve hot. Posted to recipelu-digest by email@example.com (Judy E Ryder) on Feb 07, 1998
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|Serving Size: 1 Serving (234g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 155 (49%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 205.2mg||63 %|
|Sodium 305.5mg||11 %|
|Potassium 809.5mg||21 %|
|Total Carbohydrate 29.2g||9 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 25.4g|
|Protein 12.2g||17 %|
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Calories per serving: 317
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