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1
In a large skillet, cook bacon until crisp.
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2
Remove bacon from skillet.
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3
Drain on paper towels.
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4
Reserve 3 Tbsp. drippings in skillet.
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5
Crumble bacon and set aside.
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6
Cook green onion and green pepper in reserved drippings until tender.
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7
Blend flour, sugar, celery seeds, 1/4 tsp. salt and dash pepper.
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8
Stir in water and vinegar.
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9
Stir constantly over medium-high heat until mixture thickens and bubbles.
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10
Fold in potatoes, bratwurst and pimento. Heat until bubbly.
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11
Reduce heat and keep hot while scrambling eggs.
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12
In a large skillet, melt butter or margarine over medium heat.
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13
Mix eggs with milk, 1/2 tsp. salt and dash pepper.
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14
Add to skillet.
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15
Cook over medium heat, lifting edges of egg mixture so uncooked portion flows underneath.
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16
When eggs are cooked throughout but still glossy and moist, remove from skillet and place on a heated platter.
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17
Top with hot potato mixture.
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18
Garnish with crumbled bacon and snipped parsley, if desired.
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19
Serves 6-8.
