Sheepherder’s Breakfast
Sheepherder’s Breakfast
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
8
servingsTotal time
30
minutesIngredients
1 package (30oz) frozen shredded hash brown potatoes, thawed
3/4 pound bacon strips, finely chopped
1 cup shredded cheddar cheese
8 large eggs
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
- Cook bacon and onion in a large skillet 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.
- Make 8 wells (holes) in potato mixture; using back of a spoon.
- Crack an egg into each. Sprinkle with salt and pepper.
- Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes
- Sprinkle with cheese and let it stand until cheese is melted.
- Remove and serve!
