Title: Farm Potatoes with Eggs
Categories: Egg Vegetable
Yield: 1 Servings

4	c	Sliced boiled potatoes
1/4	c	Butter, regular margarine or
		Bacon drippings
		Salt
		Freshly ground pepper
2	tb	Minced parsley, or 1 tsp.
		Parsley flakes
2		Eggs, slightly beaten

Fry potatoes in butter until nicely browned; add salt and pepper to taste.

Combine parsley and eggs, stir into potatoes at the moment they are being dished up (do not let pan remain on heat after eggs are in). Serve as a breakfast dish with broiled ham or bacon. Makes 4 servings.

From: Farm Journal's Country Cookbook Shared by: Pat Stockett

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