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Cottage Breakfast

4 medium potatoes or 4 cups (1000 ml) frozen hash browns
4 strips bacon, cubed
3 eggs
3 Tbsp / 45 ml milk
1/2 tsp / 3 ml salt or to taste
pepper to taste
1/4 tsp /2 ml paprika
1 cup / 250 ml small cubes of cooked ham
2 medium tomatoes, peeled
1 Tbsp / 15 ml chopped chives

Boil unpeeled potatoes for 30 minutes rinse under cold water peel;
set aside to cool cut tomatoes into wedges cook bacon in a large
fry pan, until transparent add potatoes; cook until lightly browned
meanwhile blend eggs with milk, salt and pepper stir in cubed ham
add tomatoes to egg mixture pour over potatoes in fry pan cook
until eggs are set sprinkle with chives and paprika serve at once
yields 3 to 4 servings, can easily be doubled

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