Sheepherder’s Breakfast

Other

Prep Time : 5 min Cook Time : prep/total time: 30 min. Servings : 8 servings Source :

Ingredients

3/4 pound bacon strips, finely chopped

1 medium onion, chopped

1 package (30 ounces) frozen shredded hash brown potatoes, thawed

8 large eggs

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup shredded cheddar cheese

Directions

In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.

Stir in hash browns. Cook, uncovered, over medium heat until bottom is golden brown, about 10 minutes. Turn potatoes. With the back of a spoon, make 8 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper.

Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes. Sprinkle with cheese; let stand until cheese is melted.

Nutrition

1 serving: 354 calories, 22g fat (9g saturated fat), 222mg cholesterol, 617mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 17g protein.