Sheepherder's Breakfast

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

• 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 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.
• 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.

Nutritional Facts: 1 serving equals 278 calories, 17 g fat (7 g saturated fat), 198 mg cholesterol, 479 mg sodium, 17 g carbohydrate, 1 g fiber, 14 g protein.

Original from Taste of Home