Ingredients

• 1 1/2 cups peeled peeled washed and thinly sliced russet potatoes
• 1/8 cup of all- vegetable shortening (PLEASE DO NOT USE ANY OIL )
• 1/8 cup of chopped sweet onion (optional)
• 1 1/2-2 ounces diced Spam or 1 1/2-2 ounces bologna
• 3 eggs, beaten well
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Melt shortening in a 8 inch cast iron skillet over medium heat.

2. When shortening is hot but not smoking, add potatoes and onions ( if using )sprinkle with desired amount of salt and pepper.

3. Cover with lid and cook potatoes until slightly softened, about 10 minutes.

4. Remove lid, add meat and turn mixture over.

5. Cover with lid and cook about 10 more minutes.

6. Remove lid and cook until potatoes are almost browned.

7. Push potatoes mixture to one side, and add eggs.

8. Scramble eggs until desired doneness is reached.

9. Just before eggs are cooked, push potato mixture into the eggs, and finish cooking eggs.

10. Eat and ENJOY :).