Dice Up and Cook the Bacon until Crispy. Set aside.

In the Bacon Fat. Sautee' the Diced Onion until translucent. Set aside with the Bacon.

Add the 4 cups or about half a bag of 'Frozen Hashbrown Potatoes' and cook to directions.

When finished Add the Bacon and Onion to the Frying Pan with the Hashbrowns.

Mix them All together.

Add the 1 cup of milk to the Eggs. Mix it like you are making an Omelet.

Pour over the Hashbrowns, Onions and Bacon.

Turn Heat to Low and let 'Slowly Cook' for 30 minutes or so.

Using a Dinner Plate,. flipping the frying pan over, turn the Pinnacl'te over and Slide Back into the Pan, to cook on the other side for another 30 minutes or so.

Use a Dinner Size Plate to remove, flipping the frying pan over.and cut into 6 or 8 segments.

Salt and Pepper to taste. ( I prefer lots of Salt and Pepper. my Wife. Ketchup ! ).

My Father made this 'Every Sunday Morning'. His Day to do the Cooking. He named it 'The Pinnacl'te. but I am sure it either has a different name. or we was 'just poor folk'. and enjoyed his 'Very Filling Sunday Breakfast' !

I made one for my Wife one Sunday. and she still requests it to this day !

Enjoy.!