Breakfast Kitchen Sink

Number of Servings: 4

1/4 lb. bacon 1 lg. onion, chopped & sauteed 6 eggs, beaten
2 cups boiled potatoes, cubed & browned in bacon drippings.
3 Tablespoons Horseradish (or more to taste)
Salt & pepper if desired.

Brown the bacon until crisp. Set aside. Brown onion & potatoes in drippings. Add beaten eggs w/ horseradish to skillet, cook until done. Garnish with bacon & serve with ketchup & a sprig of parsley.