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Ingredients
6 Bacon slices
6 Cups frozen cubed hash brown potatoes
3/4 Cup green pepper, chopped
1/2 Cup onion, chopped
1 Teaspoon salt
1/4 Teaspoon pepper
6 Eggs
1/2 Cup shredded cheddar cheese
Instructions
In a large skillet over medium heat, cook bacon until crisp. Remove, crumble and set aside. Drain skillet reserving 2 tablespoons bacon 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 potato mixture; break one egg into each well. Cover and cook on low heat for 8 to 10 minutes or until eggs are completely set. Sprinkle with cheese and bacon.