Ingredients

2 large baking potatoes
1/4 C. bacon drippings or shortening
1/2 small onion, finely chopped
salt and black pepper to taste
2 Tbsp. chopped parsley
1/4 tsp. thyme
2 eggs, lightly beaten

Cooking Instructions

Peel the potatoes and slice thinly, using a cabbage slaw slicer. Heat the bacon drippings or shortening in a heavy skillet. Add the potatoes and cook slowly, covered, until potatoes are almost cooked, about 15 minutes. Remove cover, add the onion and cook over medium heat, turning the potatoes as they brown. Once the potatoes are cooked and browned, season with salt and pepper. Sprinkle with the parsley and thyme. Pour the eggs over the potatoes and stir to distribute eggs evenly. The heat of the pan and potatoes cooks the eggs quickly. Serve at once. Serves 4.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: