How can you go wrong with scrambled eggs and fried potatoes? Well, I’m sure there are ways to go about it, but this is fairly foolproof. I think this recipe was either by my Aunt Mary or one of my mom’s Fearheiley predecessors, though I’ve never even heard of this being made at family meals I’ve been a part of. Still, it’s a celebration of German heritage and a tasty way to start the morning.

3 cups potatoes, cooked & sliced or cubed (4 medium or 2 large; dicing into cubes will cook faster)
1 medium onion, diced
1/4 cup butter
1 Tablespoon parsley flakes
1 teaspoon paprika
8 eggs
1/2 cup milk
1 teaspoon salt
1/4 teaspoon pepper

In a large skillet over medium heat, melt the butter. Add the potatoes, onion, parsley, and paprika.

Stir occasionally, until the potatoes begin to brown and onion is tender (about 5-7 minutes). Reduce heat.

Meanwhile, beat the eggs, milk, salt, and pepper with a fork. Pour the egg mixture over the potato mixture. Stir occasionally until it’s thick yet moist.