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Sheepherder's Breakfast Recipe

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This recipe for Sheepherder's Breakfast is from Carol Smith Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 pound bacon strips, finely chopped
1 medium onion, chopped
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
8 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
Directions:
Directions:
1. In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup
drippings in pan.
2. 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.
3. Cook, covered, on low 10 minutes or until eggs are set and potatoes are tender. Sprinkle with cheese;
let stand until cheese is melted.
Number Of Servings:
Number Of Servings:
8

 

 

 

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