Horse Wranglers Scrambled Breakfast
Recipe By : Jack Bradt
The All-American Cowboy Cookbook Home Cookin on the Range by Ken Beck and
Jim Clark
Submitted by: Karen Cody
1 Boiled Spud
1/8 Cup Chopped Onion
Butter
3 Strips Bacon
Milk
2 Eggs
Mild Chunky Salsa
Grate boiled spuds (hash browns); brown with onions in a skillet with some butter. Cut bacon into pieces 1 to 2 inches wide; cook in separate skillet. Drain on paper towel. When onions are cooked, add a little milk and the eggs. Scramble everything. As eggs begin to cook, add bacon and a little of the salsa. (I like my scrabled eggs to taste creamy so the salsa is just for color. If you want more flavor then use more, but experiment before adding too much.