from Betty Crocker's International Cookbook
Fry bacon in 10 inch skillet over medium heat until crisp. Remove bacon & drain, reserving 4 tablespoons bacon fat in skillet. Cook & stir potato & onion until potato is golden brown & tender, about 10 minutes. Beet eggs with salt & peper. Stir bacon into potato mixture, add eggs. Cover & cook over low heat until eggs are set & light brown on bottom, about 10 minutes.
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Serving Size: 1 Serving (274g) | ||
Recipe Makes: 4 | ||
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Calories: 462 | ||
Calories from Fat: 305 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.9g | 45 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 14.2g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 663.1mg | 204 % | |
Sodium 564.7mg | 19 % | |
Potassium 567.4mg | 15 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 12.1g | ||
Protein 25.2g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 462
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