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.