| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 6 |
sl |
Bacon |
| 6 |
c |
Frozen cubed hash brown potatoes |
| 3/4 |
c |
Chopped green pepper |
| 1/2 |
c |
Chopped onion |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 6 |
|
Eggs |
| 1/2 |
c |
Shredded cheddar cheese |
INSTRUCTIONS
In a large skillet over medium heat, cook bacon until crisp. Remove bacon;
crumble and set aside. Drain, reserving 2 tablespoons for drippings. Add
potatoes, green pepper, onion, salt and pepper to drippings; cook and stir
for 2 minutes. Cover and cook, stirring occasionally, until potatoes are
browned and tender, about 15 minutes. Make six wells in the potato mixture;
break one egg into each well. Cover and cook on low heat for 8-10 minutes
or until eggs are completely set. Sprinkle with cheese and bacon.
Recipe by: Quick Cooking - Premiere Issue
Posted to MC-Recipe Digest V1 #1004 by Carol Taillon
<taillon@access.mountain.net> on Jan 11, 1998
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