Canoeing Camp Stove Breakfast Skillet

Ingredients

• •6 Bacon strips
• •6 cups Frozen cubed hash brown potatoes
• •3/4 cup Chopped green pepper
• •1/2 cup Chopped onion
• •1 teaspoon Salt
• •1/4 teaspoon Pepper
• •6 Large eggs
• •1/2 cup Shredded cheddar cheese

Instructions

1. 1In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons of drippings.
2. 2Add the potatoes, green pepper, onion, salt, and pepper to drippings; cook and stir for 2 minutes. Cover and cook for about 15 minutes or until potatoes are browned and tender, stirring occasionally.
3. 3Make six wells in the potato mixture; 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.