German Potato Scramble

4 to 6 servings


  • 4 large eggs
  • 2 tablespoons soy milk
  • 2 tablespoons minced fresh parsley
  • Salt and pepper to taste
  • 4-6 thick slices of bacon
  • 1/2 cup chopped yellow onion
  • 3 red potatoes, boiled until tender and cut into 1/4-inch slices


Break the eggs into a bowl and add the milk, parsley, salt and pepper. Whisk just long enough to combine and set aside.

In a 10-inch skillet on medium heat, fry the bacon until brown and crisp. Remove the bacon and reserve. Add the chopped onion to the pan and sauté until soft. Add the sliced potatoes and continue cooking until golden brown. Crumble the bacon and then stir into the skillet mixture. Pour the egg mixture over it. With a spatula lift it a couple of times, scraping from the bottom. As mixture begins to set, reduce the heat to low and cook for 5-7 minutes or until the eggs are set. Serve immediately.

Variation: You can substitute cooked bratwurst for the bacon. Slice 4 ounces of sausage into very thin half-moons and fry to crisp the edges.

Recipe reprinted by permission of <I>Red Bud Manor, AR<. All rights reserved.

RecID 8833

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