Heat grease in a large cast iron skillet until hot. Add potatoes to hot skillet. Cook until potatoes are lightly browned on all sides stirring often. When the potatoes are browned but still a little crisp in the middle, stir in onions. Add a little more oil if necessary to keep the potatoes from sticking too much. Add 1-2 tablespoons of water and cover the pan. The water will instantly turn to steam and soften the potatoes. Let cook covered 2-3 minutes. Remove lid and push the potatoes to the sides of the skillet so that there is a hole in the middle. Add a tablespoon of oil if there is none in the center of the skillet. Use a fork to beat eggs slightly with 2 tablespoons of water. Pour eggs into the center of the skillet. Keeping the eggs in the center, stir until they are scrambled. Then stir the eggs throughout the potatoes and onions. Add black pepper and salt to taste and serve. Let each person add ketchup to taste.
Allen had the idea that since food all wound up the same place it might as well be cooked or eaten all mixed up. This delicious dish is a prime example of Allen’s one-dish meals.
© 1997, 1998, 1999, 2003 Portia Isaacson Bass and Veta Leigh. All rights reserved.