• Total Time

  • Prep/Total Time: 30 min.
  • Makes
  • 8 servings



Ingredients

  • 3/4 pound bacon strips, finely chopped
  • 1 medium onion, chopped
  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 8 large Nellie’s Free Range Eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded cheddar cheese


Directions

  • 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 10 minutes or until bottom is golden brown; turn potatoes. With the back of a spoon, make eight evenly spaced wells in potato mixture. Break one egg into each well. Sprinkle with salt and pepper.
  • Cook, covered, on low 10 minutes or until eggs are set and potatoes are tender. Sprinkle with cheese; let stand until cheese is melted.
Nutrition Facts
1 serving: 354 calories, 22g fat (9g saturated fat), 222mg cholesterol, 617mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 17g protein.