Sheepherders Breakfast Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Sliced bacon, diced
Salt and pepper to taste,
1 medium: Onion, chopped
2 cup: Cheddar cheese, 8 ounces
32 ounce: Frozen shredded hash brown,
Shredded op,
Potatoes, thawed
Chopped fresh parsley,
10 each: Eggs,
Directions:
In a large skillet, cook bacon and onion until bacon is crisp. Drain
all but 1/2 cup of the drippings. Add hash browns to skillet; mix
well. Cook over medium heat for 10 minutes, turning when browned.
Make 10 "wells" evenly spaced in the hash browns. Place one egg in
each well. Sprinkle with salt and pepper. Sprinkle with cheese if
desired. Cover and cook over low heat for about 10 minutes or until
eggs are set. Garnish with parsley; serve immediately. Yield: 10
servings
Recipe By : Taste of Home
Source from luhu.jp
all but 1/2 cup of the drippings. Add hash browns to skillet; mix
well. Cook over medium heat for 10 minutes, turning when browned.
Make 10 "wells" evenly spaced in the hash browns. Place one egg in
each well. Sprinkle with salt and pepper. Sprinkle with cheese if
desired. Cover and cook over low heat for about 10 minutes or until
eggs are set. Garnish with parsley; serve immediately. Yield: 10
servings
Recipe By : Taste of Home
Source from luhu.jp