From: The Culinary Institute of America Breakfasts & Brunches (Lebhar-Friedman, August 2005; $35/Hardcover). Yield: 8 servings. 12 oz. lean bacon, diced 2 cups minced onions 2 cups diced and cooked Yukon Gold potatoes 16 large eggs 1/2 tsp. salt 1/4 tsp. freshly ground black pepper Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, 10-15 minutes. Pour off any excess fat leaving about 1 Tbsp. in the skillet. Add the onions and sautè them for 1 minute. ...

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