Shepherd’s Breakfast Skillet
Ingredients
3/4 pound bacon strips, finely chopped
1 medium onion, chopped
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
8 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese, shredded
Directions
In a large skillet, cook the bacon and onion until the bacon is crisp over medium heat.
Drain the skillet, reserving 1/4 cup of the drippings in the pan. Stir in the hash browns.
Cook, uncovered and undisturbed over medium heat until the bottom is golden brown, about 10 minutes. Flip the potatoes.
Using the back of a spoon, make 8 evenly spaced wells in the potato mixture.
Crack an egg into each well in the potato mixture.
Season with the measured salt and pepper.
Cover and cook until the eggs are set and the potatoes are tender, for about 10 minutes.
Sprinkle the mixture with the cheddar and let stand until the cheddar is melted.
