Taters, Onions, and Eggs.

I constantly present my Yankee husband and inlaws with succulent southern fare. Some of the most thrifty, simple foods are also the best tasting. Filling, too. My kids always love the homemade experiments that come out of the kitchen, but their favorite foods are like mine, simple.

This next recipe, if it can be called that, would be instantly recognizable to Marye Audet from Baking Delights and any number of my southern friends. Speaking of Marye, she lives in Texas. I'm worried about you, lady, if you have a chance to see this. Be safe in the aftermath of Ike!

Taters, Onions, and Eggs.

3 medium/largish potatoes, diced 1/2 inch or less.
1 onion diced rough.
6 eggs, scrambled, set aside.
1/2 cup cheese (shredded), cheddar or colby works great.

Heat a frying pan with a tablespoon of oil, shortening, or (gasp)lard/bacon grease. Any oil will do. The pan should be set on medium heat. Dump in the potatoes and onions. Cook until browned in some places, but they must be tender. Time can vary depending on the heat of your pan, so this will take some experimenting.

As soon as the potatoes are tender, pull them away from the center of the pan, leaving a well. Pour in the 6 eggs, let them cook until they begin to set, then mix into the potatoes. On top of this, drop the cheese.

Stir it all until the eggs are set to your prefereence and the cheese has melted. Season to taste, then serve. This fed my family of 5 this morning!