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HASH BROWNS - Potato and Egg Skillet
Nb persons: 8
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| Potato and Egg Skillet Ingredients | |
| 3/4 pound | bacon strips, finely chopped |
| 1 medium | onion, chopped |
| 1 package (30 ounces) | frozen shredded hash brown potatoes, thawed |
| 8 | eggs |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | pepper |
| 1 cup (4 ounces) | shredded cheddar cheese |
Directions
1. In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.
2. Stir in hash browns. Cook, uncovered, over medium heat 10 minutes or until bottom is golden brown; turn potatoes. With the back of a spoon, make eight evenly spaced wells in potato mixture. Break one egg into each well. Sprinkle with salt and pepper.
3. Cook, covered, on low 10 minutes or until eggs are set and potatoes are tender. Sprinkle with cheese; let stand until cheese is melted.
Yield: 8 servings.
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