6 bacon strips
6 cups frozen cubed hash brown potatoes
¾ cup chopped green pepper
½ cup onion
1 teaspoon salt
¼ teaspoon pepper
6 eggs
½ cup shredded cheddar cheese
In a large skillet over medium heat cook the bacon until crisp. Remove bacon, crumble and set aside. Drain, reserving 2 tablespoons of drippings. Add the potatoes, green peppers, onion, salt, and pepper to drippings. Cook and stir for 2 minutes. Cover and cook, stirring occasionally until the potatoes are browned and tender (about 15 minutes). Make six wells in the potato mixture and break one egg into each well. Cover and cook on low heat for 8-10 minutes or until eggs are completely set. Sprinkle with cheese and bacon.
6 servings