Sheepherder’s Breakfast
Servings: 0
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.
Notes
Recipe By: Taste of Home February/March 1994
Serving Size: 8
Serving Size: 8
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