1 package (16 ounces) frozen shredded hash brown potatoes, thawed
- ¾ pound bacon strips, chopped
- 1 medium onion, chopped
- 4 large eggs
- 2 cups shredded sharp Cheddar cheese
- 1 teaspoon salt
- 1 teaspoon pepper
In any non-stick CanCooker, cook bacon and onion over medium heat until bacon is crisp.
Stir in hash browns. Cook, uncovered, over medium heat until bottom is golden brown, about 7-10 minutes. Turn potatoes. With the back of a spoon, make 4 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper.
Cook and cover with lid on low until eggs are set and pototoes are tender, approx. 10 minutes. Sprinkle with cheese, let stand until cheese is melted.
This was delicious. I forgot to put the cheese on it but that didn't detract from just how good it really was. We added a package of sliced "Baby Bella" mushrooms because we really like mushrooms in a lot of our meals.
We often do "breakfast for supper" at our house and we've done that tonight with this one. I added a full package of baby bella mushrooms to the mix, turns out it would have supported two packages of those. This is a top notch meal even when you forget to sprinkle the cheese on the top. This will be a very good breakfast when we're out camping this summer. I highly recommend this one, folks.