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1 pound new red potatoes, cubed (6 or 7)
6 eggs
1/3 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons margarine or butter
4 medium green onions, sliced (1/2 cup)
6 slices bacon, crisply cooked and crumbled


1. Heat 1 inch water to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cover and cook 6 to 8 minutes or until potatoes are tender; drain.

2. Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color; set aside.

3. Melt margarine in 10-inch skillet over medium-high heat. Cook potatoes in margarine 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly.

4. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are cooked throughout but still moist. Sprinkle with bacon.


From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.