|1 pack||6oz hash browns with onions|
In a large skillet, fry bacon until crisp; drain on paper towels. Pour off all but 3-4 T of drippings from skillet. Add potatoes, 1 t salt and the water to skillet. Cook, uncovered over medium heat until liquid is absorbed and bottom is golden brown; turn.
Beat eggs, ¼ t salt and the pepper; add to the potatoes. Cook and stir until eggs are thickened throughout but still moist. Crumble bacon and stir into potato-egg mixture.
Source: Betty Crocker's "Family Dinners in a Hurry", 1978, Golden Press
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