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1
Using a 12 inch caste iron skillet, or other skillet that goes from stovetop to oven, cook bacon over medium heat until crispy.
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2
Remove bacon to plate lined with paper towels to drain.
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3
Carefully swirl the skillet to coat the inside walls of skillet with bacon grease.
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4
Pour out bacon grease leaving a enough to coat the bottom of the pan.
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5
Still over medium heat, add the Simply Potatoes and spread evenly over the bottom of the skillet.
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6
Using the back of a soup ladle, create four wells.
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7
Let the Simply Potatoes brown over medium heat for about 5 minutes while your oven preheats to 350 degrees.
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8
Crumble the bacon and reserve.
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9
Place the skillet in the oven for about 15 minutes to cook and brown the hash browns.
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10
Remove the skillet from the oven and let cool for about 5 minutes.
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11
Carefully break one egg in each of the 4 wells in the the hash browns.
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12
Place the skillet back in the oven for 10 minutes.
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13
Open the oven, pull out the rack holding the skillet and carefully sprinkle the cheese over the eggs and potatoes.
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14
Sprinkle the bacon bits and green onions over the cheese.
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15
Push the oven rack and skillet back into the oven, close the door and continue baking for two more minutes.
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16
You can cook a minute or two longer if you like your eggs cooked more on the hard side.
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17
Remove the skillet from the oven and let rest for a few minutes.
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18
Using a metal spatula, divide the hash browns into 4 sections - each with an egg in the middle.
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19
Be sure to scrape the bottom of the skillet as you remove each portion to get the crispy crust.
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20
Enjoy!
