Scrambled Egg N Bacon And Potatoes – a delicious recipe with Potatoes, bacon, eggs, there abouts, garlic, Soy sauce. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Start by par boiling your potatoes useing half your salt
2
Fry your bacon until crisp, remove from pan and set aside (baaacooonnn) yummy save the bacon dripping ;p
3
Crack the eggs open in a bowl add rest of salt,cayine,soy,dill give it a whisk ;)
4
Throw your potatoes into the bacon dripping fry on a medium heat turning when golden brown.. Add you onions and garlic fry for another 8-12 mins tossing in-between finally add your egg mixture I like to push the potatoes to one side of the pad and use the other half to mix the eggs when the eggs start to get a little thicker but still runny that's when I toss it all together then add your bacon and Tabasco once the eggs are cooked serve it up ....
5
Enjoy ;)
346
kcal
Calories
23
g
Fat
11
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 pinch Potatoes any kind, 6 slice of bacon ( streaky ), 2 medium eggs, 1/2 tsp or there abouts chilly salt or normal salt, and more.
Yes, Scrambled Egg N Bacon And Potatoes falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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