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     Title: Sheepherder's Breakfast
Categories: Pork, Potatoes, Cheese, Eggs
     Yield: 8 servings

   3/4 lb Bacon strips; fine chopped
     1 md Onion; chopped
    30 oz Bag shredded hash brown
          - potatoes; thawed
     8 lg Eggs
   1/2 ts Salt
   1/4 ts Pepper
     1 c  Cheddar cheese; shredded

 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
 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.

 Cook, covered, on low until eggs are set and potatoes
 are tender, about 10 minutes. Sprinkle with cheddar
 cheese; let stand until cheese is melted.

 Recipe by Pauletta Bushnell, Albany, Oregon

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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