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