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

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