6 cups frozen cubed hash brown potatoes
3/4 cup chopped green pepper
1/2 cup chopped onion
1 tsp. salt
1/4 tsp. pepper
6 eggs
1/2 cup shredded cheddar cheese
|
|
|
|
| COUNTRY BRUNCH SKILLET | |||
| Yields about 6 servings | |||
| 6 bacon strips 6 cups frozen cubed hash brown potatoes 3/4 cup chopped green pepper 1/2 cup chopped onion 1 tsp. salt 1/4 tsp. pepper 6 eggs 1/2 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 of 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. | |||