Potatoes and Eggs

From the Kitchen of: Jana Cronin

5-6 medium baked potatoes (diced)

4 large eggs (beaten well with milk added)

¼ cup milk

9 slices of cooked bacon (crumbled)

1 cup of shredded cheddar cheese

2 Tablespoons oil

In a large skillet or electric skillet on med-high heat cook the potatoes in the oil until nicely toasted. Turn heat down to med-low. Push all the potatoes to one side of the skillet and pour the eggs into the other. When the eggs are almost finished cooking stir them together with the potatoes until the potatoes are coated well with the eggs. Add the bacon and cheese and stir until melted. Makes enough for about 3-4 people.