1-lb. sliced bacon, diced
1 medium onion, chopped
2 packages (16-oz. each) frozen shredded hash brown potatoes, thawed
10 eggs
Salt and pepper to taste
2 cups shredded cheddar cheese (optional)
Chopped fresh parsley
Chop raw bacon, then in a large skillet, cook bacon over medium-high heat adding the onions about 3 minutes into the cooking time. Cook until bacon is crisp. Drain all but 1/2 cup of the drippings. Add hash brown to skillet; mix well.
Stirring occasionally, cook over medium heat for 10 minutes until browned. Make 10 "wells" evenly spaced in the hash browns. Place one egg in each well. Sprinkle with salt and pepper.
Sprinkle with cheese if desired Cover and cook over low heat for about 10 minutes or until eggs are set. Garnish with parley; serve immediately. Yields 10 servings. Enjoy!
No comments:
Post a Comment