Sheepherder's breakfast

1 servings

Ingredients

Quantity Ingredient
1 pounds Sliced bacon -- diced
1 medium Onion -- chopped
32 ounces Frozen shredded hash brown
Potatoes -- thawed
10 eaches Eggs
Salt and pepper to taste
2 cups Cheddar cheese -- 8 ounces
Shredded op
Chopped fresh parsley

Directions

In a large skillet, cook bacon and onion until bacon is crisp. Drain all but ½ cup of the drippings. Add hash browns to skillet; mix well. Cook over medium heat for 10 minutes, turning when browned.

Make 10"wells" evenly spaced in the hash browns. Place one egg in each well. Sprinkle with salt and pepper. Sprinkle with cheese if desired. Cover and cook over low heat for about 10 minutes or until eggs are set. Garnish with parsley; serve immediately. Yield: 10 servings

Recipe By : Taste of Home

Related recipes