Shepherder’s Breakfast

1 lb. sliced bacon, diced
7-10 eggs
1 medium onion, chopped
Salt, pepper to taste
2 (16 oz.) pkgs frozen shredded hash browns,thawed
Minced fresh parsley
2 c. (8 oz) shredded Cheddar cheese, optional

In 12-inch or 14-inch skillet, cook bacon and onion until bacon is crisp. Remove mixture and set aside. Reserve 1/2 cup drippings. Add hash browns to drippings; mix well. Cook over medium heat for 10 minutes, turning when browned. Stir in reserved bacon mixture. Using a spoon, make 7-inch by 10-inch wells evenly spaced in hash browns. Break an egg into each well. Sprinkle with salt, pepper and cheese if desired. Cover and cook over low heat for about 10 minutes or until eggs are set. Garnish with parsley; serve immediately. Seven – 10 servings.

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