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665g potatoes, peeled and sliced
225g onions, peeled and sliced
450g bacon rashers, sliced salt and black pepper, to taste
A variant of this dish, includes Eggs + Back Bacon + Potatoes + Onions + Garlic
- ½ tsp. Olive Oil
- 3 small Potatoes (sliced into smallish pieces)
- ½ to ¾ cup Back Bacon (sliced into smallish pieces)
- 1 small Onion (diced)
- 1 tsp. Crushed Garlic
- 3 Large Eggs
Coat a medium frying pan with the olive oil and add the potatoes. Cook the potatoes over low-medium heat for 5-10 minutes--until they begin getting soft. As the potatoes are cooking, stir and flip them fairly frequently. Add the back bacon, onions, and garlic; cook for another 5 or so minutes, continuing to stir and flip the ingredients. Add the eggs and keep on the heat, while continuing to stir and flip, until the eggs are cooked through.
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