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1
Dice Up and Cook the Bacon until Crispy.
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2
Set aside.
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3
In the Bacon Fat.
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4
Sautee' the Diced Onion until translucent.
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5
Set aside with the Bacon.
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6
Add the 4 cups or about half a bag of 'Frozen Hashbrown Potatoes' and cook to directions.
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When finished Add the Bacon and Onion to the Frying Pan with the Hashbrowns.
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Mix them All together.
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9
Add the 1 cup of milk to the Eggs.
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Mix it like you are making an Omelet.
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Pour over the Hashbrowns, Onions and Bacon.
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Turn Heat to Low and let 'Slowly Cook' for 30 minutes or so.
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13
Using a Dinner Plate,.
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14
flipping the frying pan over, turn the Pinnacl'te over and Slide Back into the Pan, to cook on the other side for another 30 minutes or so.
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15
Use a Dinner Size Plate to remove, flipping the frying pan over.and cut into 6 or 8 segments.
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16
Salt and Pepper to taste.
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( I prefer lots of Salt and Pepper.
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18
my Wife.
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Ketchup !
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).
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My Father made this 'Every Sunday Morning'.
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His Day to do the Cooking.
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He named it 'The Pinnacl'te.
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but I am sure it either has a different name.
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or we was 'just poor folk'.
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and enjoyed his 'Very Filling Sunday Breakfast' !
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I made one for my Wife one Sunday.
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and she still requests it to this day !
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Enjoy.
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30
!
