Yield: 6 Servings
Measure | Ingredient |
---|---|
6 slices | Bacon |
6 cups | Frozen cubed hash brown potatoes |
¾ cup | Chopped green pepper |
½ cup | Chopped onion |
1 teaspoon | Salt |
¼ teaspoon | Pepper |
6 \N | Eggs |
½ cup | Shredded cheddar cheese |
In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons for 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.
Recipe by: Quick Cooking - Premiere Issue Posted to MC-Recipe Digest V1 #1004 by Carol Taillon <taillon@...> on Jan 11, 1998