6 bacon strips 6 cups frozen 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 cheddar cheese
Preparations:
In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserve 2 tbsp of drippings. Add potatoes, green pepper, onion, salt and pepper to drippings, cook and stir for 2 minutes. Cover and cook, stirring occassionally until potatoes are brown and tender, about 15 minutes. Make 6 wells in the potato mixture; break one egg in each well. Cover and cook on low heat for 8-10 minutes or until eggs are set. Sprinkle with cheese and bacon.
Yield: 6 servings Post #107
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