Adapted from tasteofhome.com
lb bacon strips, finely chopped
medium onion , chopped
pkg (30 ounce) frozen shredded hash browns potatoes, thawed
cup (4 ounce) shredded cheddar cheese
1. In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippins in pan. 2. 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. 3. Cook, covered, on low 10 minutes or until eggs are set and potatoes are tender. Sprinkle with cheese; let stand until cheese is melted.