Side Pannel
Sheepherder’s Breakfast Recipe
Sheepherder’s Breakfast Recipe
- Recipe Submitted by maryjosh on 12/05/2018
Ingredients List
- 3/4 pound bacon strips, finely chopped
- 1 medium onion, chopped
- 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
- 8 large 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.
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.
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