4 ea Potatoes; medium
4 ea Bacon; strips, cubed
3 ea Eggs; large
3 T Milk
1/2 t Salt
1 c Ham; cooked, small cubes
2 ea Tomatoes; medium, peeled
1 T Chives; chopped
Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly borwned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once.