Description
My Grandparents used to make this for us when we were children. The addition of escarole adds a great flavor to the bacon, potatoes and eggs.
Ingredients
- 6 potatoes
- 4 large eggs
- 1 pound bacon
- 1 medium head escarole
- ¼ cup apple cider vinegar
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm
- about 15 minutes. Drain
- cool and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover
- remove from heat
- and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water
- cool
- peel and chop.
- Place bacon in a large
- deep skillet. Cook over medium high heat until evenly brown. Drain
- crumble and set aside. Reserve bacon drippings.
- Place potatoes in skillet with reserved bacon dripping
- fry until heated through. Add escarole
- bacon
- eggs and vinegar. Cook until escarole becomes wilted and serve warm.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6