Sheepherder's Breakfast

1. 1

   In a large skillet cook bacon and onion until bacon is crisp.

2. 2

   Remove mixture and set aside.

3. 3

   Reserve 1/2 cup drippings.

4. 4

   Add hashbrowns to drippings; mix well.

5. 5

   Cook over medium heat 10 minutes turning when browned.

6. 6

   Stir in reserved bacon mixture.

7. 7

   Using spoon make 7 to 10 wells (depending on number of eggs you use) in hashbrowns.

8. 8

   Break an egg in each well.

9. 9

   Sprinkle with salt, pepper and cheddar.

10. 10

    Cover and cook on low for 10 minutes or until eggs are set.

* Per serving · 4 servings · Values may vary.

No additional tips available.