sheepherder's breakfast
- Categories
- Breakfast
- Tasteofhome
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Sliced bacon -- diced |
| 1 medium | Onion -- chopped |
| 32 ounces | Frozen shredded hash brown |
| Potatoes -- thawed | |
| 10 eaches | Eggs |
| Salt and pepper to taste | |
| 2 cups | Cheddar cheese -- 8 ounces |
| Shredded op | |
| Chopped fresh parsley |
In a large skillet, cook bacon and onion until bacon is crisp. Drain all but ½ cup of the drippings. Add hash browns to skillet; mix well. Cook over medium heat for 10 minutes, turning when 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 parsley; serve immediately. Yield: 10 servings
Recipe By : Taste of Home
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