Sunday, February 7, 2010
1 medium onion, chopped
2 packages (16-oz. each) frozen shredded hash brown potatoes, thawed
Salt and pepper to taste
2 cups shredded cheddar cheese (optional)
Chopped fresh parsley
Chop raw bacon, then in a large skillet, cook bacon over medium-high heat adding the onions about 3 minutes into the cooking time. Cook until bacon is crisp. Drain all but 1/2 cup of the drippings. Add hash brown to skillet; mix well.
Sprinkle with cheese if desired (we did not end up using any cheese). Cover and cook over low heat for about 10 minutes or until eggs are set. Garnish with parley; serve immediately. Yields 10 servings. Enjoy!