Cook bacon in a frying pan 10 inch omelette or until crisp, drain, reserving 2 tablespoons fat in the pan. Set aside the bacon.
Sauté onion fat, over medium heat until tender. Add potatoes and cook until golden brown. Combine eggs, parsley, salt and hot sauce and stir until blended.
Pour the mixture into the pan, add the bacon and milk. As the mixture starts to cook, gently lift edges of omelet with a spatula and tilt pan so that part of the oil flow below. Loosen omelet with a spatula and fold in half. Gently slide the omelette onto a serving dish.
Yield: 2 servings.
Bubble ring BISCUIT
When I was a child, for many years, I had never heard of monkey bread. We call bubble ring bread! This recipe is from my childhood 1950.
Buttered ring
3/4 cup brown sugar
1 1/2 teaspoon cinnamon
1/2 cup chopped walnuts
Cup butter 1/2, melted
2 tubes (8 ounces each) refrigerated biscuits
Preheat oven to 400 degrees.
In a small bowl, combine brown sugar and cinnamon and stir in chopped nuts. Pour two tablespoons of melted butter in the bottom of a buttered ring. Sprinkle 4 tablespoons of the sugar mixture into the melted butter. Open a tube of biscuits, dip each cookie into melted butter and then roll in the sugar mixture. Place in bottom of pan, overlapping the edges slightly. Repeat with the second tube of biscuits.
Place the pan in the oven and bake 12-15 minutes at 400 degrees. Let stand for 5 minutes, then run a knife or thin spatula around the edge and result in a serving dish. Serve immediately while hot.
