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1
While your bacon is still stuck together from the package, cut it into 1/2 inch wide pieces.
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2
Place bacon pieces in a 9 inch skillet.
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3
Set burner to Med-Low and cook bacon, stirring occasionally until all fat is rendered out and meat is crisp.
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4
Remove bacon pieces and rest on a paper towel to drip off excess fat.
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5
Keep the bulk of the bacon fat in your pan and turn up heat to Med.
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6
Add all of your frozen hash browns at once and give it a few stirs.
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7
The oil will pop some so be careful.
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8
Fry the hash browns, flipping them over every couple minutes to ensure even browning.
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9
Crack your eggs in a bowl and stir the yolks and whites until mixed.
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10
Do this while the hash browns cook.
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11
Turn the heat back to Med-Low, and make a space in the center of the hash browns.
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12
Pour your eggs into the space and wait a few moments for them to cook.
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13
Then begin stirring the eggs into the potatoes until they are well incorporated.
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14
When the eggs are mostly done, add your bacon, and continue to stir.
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15
The eggs will finish quickly, so don't walk away.
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16
Keep it moving.
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17
Transfer to a plate and it's ready.
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18
If done properly, your pan should be relatively clean, and no additional oil is required for cooking the potatoes or eggs.
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19
Shredded cheese may be added on top while it's still hot.
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20
The cheese will melt from the hot food and get sticky.
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21
I prefer mine with a big glop of salsa on top, but you can use any red sauce you prefer: ketchup, chili sauce, etc.
