Saturday, November 7, 2009

Recipe: Cheesy Hash Skillet

6 slices of bacon
1 small onion, chopped
4 cups frozen Southern-style hash browns
1 1/2 cups shredded cheddar cheese
6 eggs

Cook bacon in large nonstick on medium heat until crisp.

Remove bacon from skillet, reserving 3 tablespoon drippings in skillet.

Drain bacon on paper towels.

Add onions and potatoes to skillet; cover.

Cook on medium-high heat 14 minutes or until potatoes are browned, stirring occsionally.

Stir in cheese.

Make 6 small wells in potato mixture; fill with eggs.

Top with bacon; cook, covered 3 to 4 minutes or just until eggs are set.

Let stand, covered 1 minute.
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