Yield: 6 Servings
|6 cups||Frozen cubed hash brown potatoes|
|¾ cup||Chopped green pepper|
|½ cup||Chopped onion|
|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