Name: Sheepherder’s Breakfast
Ingredients: 3/4 lbs. bacon strips (finely chopped); 1 medium onion (chopped); 1 package (30 ounces frozen shredded hash brown potatoes, thawed); 8 large eggs; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup shredded cheddar cheese

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Sheepherder’s Breakfast

Course: Breakfast

Servings:

Author: Taste of Home February/March 1994

Ingredients

3/4 lbs. bacon strips finely chopped
1 medium onion chopped
1 package 30 ounces frozen shredded hash brown potatoes, thawed
8 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Instructions

In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.
Stir in hash browns. Cook, uncovered, over medium heat 10 minutes or until bottom is golden brown. Turn potatoes. With the back of a spoon, make eight evenly spaced wells in potato mixture. Break one egg into each well. Sprinkle with salt and pepper.
Cook, covered, on low 10 minutes or until eggs are set and potatoes are tender. Sprinkle with cheese; let stand until cheese is melted.