Wash hands with soap and water. Peel and segment the oranges. Wash, dry and peel the potatoes. Chop the green onions, discarding the root ends and separating the white bottoms from the green tops.

In a large saucepan, heat 1 inch water to boiling. Add the potatoes. Cover; heat to boiling. Reduce heat to medium-low. Cook covered for 6 to 8 minutes or until potatoes are tender; drain.

In a large skillet, melt 2 tbs butter (or oil) over medium-high heat. Cook the potatoes in butter for 3 to 5 minutes, turning potatoes once, until light brown. Stir in the white bottoms of the onions. Cook for 1 minute, stirring constantly.

In a medium bowl, beat eggs and milk (or alternative) with fork or wire whisk until well mixed and season with salt and pepper.

Pour egg mixture into the skillet with the potatoes. As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portions can flow to the bottom. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.

Sprinkle the eggs and potatoes with bacon bits and green tops of the onions. Serve with oranges on the side. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.