Hunting Camp Sheepherder's Breakfast

Ingredients

• •3/4 pound bacon strips
• •1 medium onion
• •30 ounces frozen shredded hash brown potatoes
• •8 large eggs
• •1/2 teaspoon salt
• •1/4 teaspoon pepper
• •1 cup shredded cheddar cheese

Instructions

1. 1In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.
2. 2Stir in hash browns. Cook, uncovered, over medium heat until bottom is golden brown, about 10 minutes. Turn potatoes. With the back of a spoon, make 8 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper.
3. 3Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes. Sprinkle with cheddar cheese; let stand until cheese is melted.