In 8-inch skillet coo bacon until crisp; drain,
reserving 2 T of drippings. Crumble bacon and set
aside. In same skillet combine reserved drippings,
peeled, thinly sliced potatoes, onion, parsley, salt,
thyme and pepper. Cover tightly; cook over low heat
til potatoes are barely tender, 20 to 25 minutes,
stirring carefully once or twice. In small bowl beat
together eggs and milk; pour over potato mixture.
Cover and continue cooking over very low heat til egg
is set in center, 8 to 10 minutes. With a wide
spatula, loosen sides and bottom and slide potatoes
out onto serving plate, or serve from skillet.
Sprinkle crumbled bacon atop. Serve hot.
