Categories: Cheese/eggs, Breakfast, Vegetables 
      Yield: 4 servings 
  
      4    Slices Bacon 
      2 ts Sliced Green Onions/tops 
    3/4 ts Salt 
           Dash Pepper 
      3    Med. Potatoes 
      1 tb Snipped Parsley 
    1/8 ts Dried Thyme, Crushed 
      4    Large Eggs 
  
  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.