Instructions: Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside.

Saute potato, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper in hot drippings, stirring occasionally, 20 minutes or until browned.

Whisk together eggs, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; pour over potato in skillet. Cook over medium heat 4 minutes or until eggs are set, stirring if necessary. Sprinkle with bacon and, if desired, cheese. Serve with salsa or ketchup.

This recipe yields 6 servings.

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