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Recipe By: Nicole
Sheepherder's Breakfast
Ingredients
- • 1 pound sliced bacon, diced
- • 1 medium onion, chopped
- • 32 ounces frozen shredded hash brown potatoes, thawed
- • 10 eggs
- • Salt and pepper to taste
- • 2 cups (8 ounces) shredded cheddar cheese, optional
- • Chopped fresh parsley
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Directions
- Cook onions and bacon in a skillet, add hashbrowns and cook until brown. Dig out a little hole for each egg, crack them into the hole. Cover and cook until eggs are done.
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