Nell B. Nichols

Farm Potatoes with Eggs

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Give thanks to Pennsylvania Dutch women who invented this simple treat

Ingredients

  • 4 c. sliced boiled potatoes
  • ¼ c. butter, regular margarine or bacon drippings

Method

  • Fry potatoes in butter until nicely browned; add salt and pepper to taste.
  • Combine parsley and eggs; stir into potatoes at the moment they are being dished up (do not let pan remain on heat after eggs are in). Serve as a breakfast dish with
  • broiled ham or bacon.