See the Recipe Below
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Ingredients
1 medium onion, chopped 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup (4 ounces) shredded cheddar cheese
Preparation Instructions
- 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.
Adapted From http://www.tasteofhome.com/recipes/sheepherder-s-breakfast
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