Recipe: Egg and Potato Scramble (1955)

EGG AND POTATO SCRAMBLE

2 slices bacon*
4 medium-sized potatoes, sliced thin
1 teaspoon salt
4 eggs, beaten
1/4 cup milk
ground black pepper (to taste)

Fry bacon slices and remove from fry pan.

Fry potatoes in the fat until they are well browned, sprinkling with salt as browning starts. Cover pan closely. Cook over low heat until potatoes are tender.

Combine eggs, milk, and pepper. Pour over potatoes in pan and cook slowly, stirring occasionally, until eggs are set

Crumble bacon slices and add just before removing pan from heat Serve at once.

*Bits of cooked ham, chipped beef, or any cooked meats may be used in place of the bacon in this recipe. Thin slices of sausages or chopped chicken livers are especially good. Fry the potatoes in bacon fat or other meat drippings when omitting the bacon.

VARIATION:

Small cubes of cheese or flakes of smoked fish are welcome additions with their own distinctive flavors.

Makes about 4 servings
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1955