Tracy wrote:

> I make something similar - a potato omelet we call 'em. I quarter a
> potato lengthwise and slice each quarter into eighth inch slices or
> slightly bigger. I fry them until they are golden - in about a half inch
> of oil. Then I put the potatoes in a hot skillet in which a bit of
> butter and oil has been warming up. I pour over the potatoes two or
> three eggs which have been scrambled and toss the potatoes until they
> all have some egg on them. This should not be really eggy. There is
> just enough egg to hold the potatoes together. I smoosh (yes smoosh!)
> the potatoes down a bit with a spatula and let it cook on medium to low
> heat. Then I flip it over to let the other side cook. Voila.
>
> This is my son's favorite breakfast. We used to add bits of ham before
> the DH decided he didn't want to eat pork anymore. :-(
>
> -Tracy

Yes, ham is an obvious addition. Or maybe one could try a
non-pork-based sausage or cold cut. I love potatoes and eggs. (I
wonder when I will be LCing again....)

--
Jean B.