 | | Directions |
- In large skillet over medium heat, cook bacon until crisp.
- Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons of drippings.
- Add potatoes,onion,salt and pepper to drippings; cook and stir for 2 minutes.
- Cover and cook, stirring occasionally, until potatoes are browned and tender, about 15 minutes.
- Make six wells in the potato mixture; break one egg into each well. Cover and cook on low heat for 8-10 minutes or until eggs are completely set.
- Sprinkle with cheese and bacon.
- Makes 6 servings.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Serving Size: 6
|  | | Ingredients | | - | | 6 slices bacon |
| - | | 6 cups frozen shredded hash brown potatoes |
| - | | 1/2 cup chopped onion (optional) |
| - | | 1 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 6 eggs |
| - | | 1/2 cup shredded cheddar cheese |
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