Special Breakfast Potatoes

1 smallish Yukon Gold potato (1 1/2 - 2 inches in diameter)
1 Tbsp Extra Virgin Olive Oil
2 extra-large eggs
2 strips of bacon (we use low-sodium)
1/4 tsp Mrs. Dash
1 clove garlic, diced (to taste)
Dash of curry powder
1 tsp dried minced onion
salt and pepper to taste
1 Tbsp water

We buy low-fat bacon from a local butcher, which is why we add the EVOO; the bacon itself is so lean that there isn't enough fat to keep it from sticking. Feel free to adjust as needed.

Dice the potato and brown in the olive oil (we use a well-seasoned cast-iron skillet). While that's cooking, cut the bacon into 1/4-inch pieces and toss them into the pan (once the potatoes are about half done). Cook until bacon is mostly done. Add Mrs. Dash, garlic, onion, and curry powder. Once all the rest is cooked, whip the eggs and water together, pour them into the pan, and cook until done. Salt and pepper to taste.

Serving Size: Makes two servings