Ingredients

4 Idaho baking potatoes
1 large yellow onion
4 eggs
1 tsp. garlic powder
Salt and pepper to taste
Equal amounts of butter and olive oil, about 2 Tbs. each

Directions

Wash and peel potatoes and pat dry with paper toweling slice potatoes about 1/4 inch thick. Heat oil and butter on medium high heat in a heavy skillet iron skillet preferable. Gently add potatoes to hot butter mixture in an even layer. Fry potatoes, uncovered, about 20 minutes, turning potatoes every five minutes, until tender but still firm.

Slice onions thinly toss onions and seasonings with potatoes in skillet. Continue to cook over medium heat with cover on, stirring often, about 10 minutes longer.

In a separate bowl, lightly beat eggs. Pour over cooked potatoes and onions and gently fold through potato mixture making sure that eggs are evenly distributed. Cook on low heat until eggs are set. Serve hot.

Variation: Thinly sliced green and/or red pepper can be added to the potatoes along with the onions.

Note: Recipe can be adjusted for more or less servings, allowing 1 potato for each serving.

Serving Size

4