Egg & Potato skillet supper

Name: Egg & Potato skillet supper
Total time: 1500 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/3 cup butter; 4 potatoes peeled, diced; 2 1/2 cups unpeeled course grated zucchini. (the zucchini makes the dish); 1/4 cup chopped chives or green onions; 3 rashers cooked diced bacon; 4 large eggs; to taste salt & pepper; 3 dashes tabasco sauce (if you like a bit of heat)

CookingRough @cook_2779961

Bangkok, Thailand

Simple ingredients, but wows the taste buds. Perfect as main dish or with roast chicken, pork chops.

CookingRough @cook_2779961

Bangkok, Thailand

Simple ingredients, but wows the taste buds. Perfect as main dish or with roast chicken, pork chops.

Saved

Ingredients

25 mins

4 servings

1/3 cupbutter
4potatoes peeled, diced
2 1/2 cupsunpeeled course grated zucchini. (the zucchini makes the dish)
1/4 cupchopped chives or green onions
3 rasherscooked diced bacon
4large eggs
to tastesalt & pepper
3 dashestabasco sauce (if you like a bit of heat)

Saved

Steps

25 mins

1

Use a thick skillet....adjust the amount of ingredients based on size of your skillet. Mine is based on a 12 inch skillet.
2

Cook off the bacon, pat the grease off and chop into 1 cm pieces.
3

Heat your thick skillet, melt half the butter, add potatoes, cook over medium heat for 5 minutes or until tender.
4

Add zucchini and green onions cook for another 2 minutes.
5

In a large bowl add eggs, salt&pepper, tabasco sauce. Beat eggs and mix well. Add cooked vegetables, mix well.
6

Wipe out skillet, melt remaining butter. Pour in egg mixture, reduce heat to medium-low, cook shaking pan occasionally until bottom firms up and brown's slightly.
7

Cover and cook for 6-7 minutes or until top is firm. Be sure to keep lightly shaking the skillet occasionally.
8

Cut into wedges and serve.