Country Brunch Skillet

By srumbel

Using frozen hash browns and packaged shredded cheese shaves minutes off the prep time of this skillet egg dish, making it an appealing meal you can put together quickly. —Elvira Brunnquell, Port Washington, Wisconsin
from tasteofhome.com

Ingredients

• 6 bacon strips
• 6 cups frozen cubed hash brown potatoes
• 3/4 cup chopped green pepper
• 1/2 cup chopped onion
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 6 eggs
• 1/2 cup shredded cheddar cheese

Preparation

Step 1

In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons of drippings. Add potatoes, green pepper, 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. Yield: 6 servings.