Ingredients :
- 1/3 cup butter
- 4 potatoes peeled, diced
- 2 1/2 cups unpeeled course grated zucchini. (the zucchini makes the dish)
- 1/4 cup chopped chives or green onions
- 3 rashers cooked diced bacon
- 4 large eggs
- to taste salt & pepper
- 3 dashes tabasco sauce (if you like a bit of heat)
Method :
- Use a thick skillet....adjust the amount of ingredients based on size of your skillet. Mine is based on a 12 inch skillet.
- Cook off the bacon, pat the grease off and chop into 1 cm pieces.
- Heat your thick skillet, melt half the butter, add potatoes, cook over medium heat for 5 minutes or until tender.
- Add zucchini and green onions cook for another 2 minutes.
- In a large bowl add eggs, salt&pepper, tabasco sauce. Beat eggs and mix well. Add cooked vegetables, mix well.
- Wipe out skillet, melt remaining butter. Pour in egg mixture, reduce heat to medium-low, cook shaking pan occasionally until bottom firms up and brown"s slightly.
- Cover and cook for 6-7 minutes or until top is firm. Be sure to keep lightly shaking the skillet occasionally.
- Cut into wedges and serve.
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