Submitted by: Sharon Burress
Prep Time: 20 Minutes
Cook Time: 20 Minutes
My dad, with his Irish ancestors, loved anything with potatoes, and passed that down. He made this dish on weekend mornings.
Wash, peel, and slice the potato. Par boil the slices in salted water (start in cold water and bring to boil) for about 3-4 minutes after boiling starts. Drain. In a large fry pan, slowly fry bacon to desired crispness. Remove bacon from skillet and set aside. Add enough coconut oil to coat pan. Add to the hot skillet the parboiled potato, the chopped onion and bell pepper. Cook on one side until the potatoes are slightly browned. Turn over and cook on the other side. When both sides of the potatoes are brown and the other veggies are soft, scoot the vegetables to one side of the skillet and add the beaten eggs. Start scrambling the eggs and incorporate into the potato mixture when they become soft scrambled. Salt and pepper to taste. Break up the bacon into bits and add on top.