Ingredients
1/2 pound bulk pork sausage6 bacon strips, diced1-1/2 cups finely chopped red potatoes1 medium onion, finely chopped8 large eggs2 teaspoons dried parsley flakes3/4 teaspoon salt1/8 teaspoon pepper
Preparation
In a large cast-iron or other ovenproof skillet, cook sausage over medium heat until no longer pink. Remove and set aside. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
In the drippings, saute potatoes and onion until tender. In a large bowl, whisk the eggs, parsley, salt and pepper. Return sausage and bacon to the skillet; top with egg mixture.
Cover and cook over low heat until eggs are almost set, 8-10 minutes. Uncover; broil 6 in. from the heat until eggs are set, about 2 minutes. Cut into wedges.
