Sheepherder’s Breakfast for Dinner
| | Sheepherder’s Breakfast for Dinner |
Ingredients
- 8slices bacon strips, cooked and cut into small pieces
- 1 medium onion, chopped fine
- 116 ounce package frozen shredded hash brown potatoes, thawed
- 5-6 large eggs
- 1/2teaspoon salt
- 1/2teaspoon pepper
- 1cup shredded sharp cheddar cheese(4 ounces)
- 1/4cup diced green chiles(optional)
- toast or fresh tortillas for sides(optional)
Instructions
- In a large skillet, cook bacon until crisp. Remove bacon, keeping bacon grease in skillet, and chop into pieces. Cook onion in bacon grease over medium heat until golden brown. (If too much grease, remove all but ¼ cup before cooking onion.) Add chopped bacon back into sautéed onion and mix well. Stir in hash browns. Cook, uncovered, over medium heat for about 10 minutes or until bottom is golden brown. Turn potatoes and cook the other side until golden brown. With the back of a spoon, make 5-6 evenly spaced wells, fairly deep, in hash brown mixture. Carefully break one egg into each well. Sprinkle with salt and pepper. Cook, covered, on low for about 8-10 minutes or until eggs are set and potatoes are tender. Sprinkle with cheese and green chiles. Cover and allow cheese to melt. Serving size, 5 or 6. Serve with toast or fresh tortillas.