RANCHERS OMELET

6 slices bacon, diced
2 Tbsp. chopped onion
1 cup diced potatoes
6 eggs, beaten
1/2 tsp. salt
2 Tbsp. parsley
dash of Tabasco sauce
2 Tbsp. milk

Fry bacon and drain. Saute onion in bacon fat until soft. Add potatoes and cook until brown. Add eggs and seasonings. Add milk and cook until firm. Serves 2 to 3.
Dianne Crosby
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