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Boil unpeeled potatoes 30 minutes. Rinse under cold water,
peel and set aside to cool. Slice potatoes. In a large fry pan cook bacon
until transparent. Add the potato slices; cook until lightly browned. 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 fry pan. Cook until the eggs are set. Sprinkle with chopped
chives and serve at once.
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