Sheepherder's Breakfast Recipe

By jab120638

Ingredients

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

Details

Servings 10
Preparation time 5mins
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

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.
Yield: 8 servings.