Tuesday, February 1, 2011

Cheesy Hash Skillet

This tasty concoction is perfect as a "breakfast for dinner" meal.  It takes more time that I usually spend on breakfast, but less than I usually spend on dinner.

The original recipe doesn't call for salt, but I find that unless your brand of bacon grease is particularly salty, you may want to add a little salt & pepper to the potatoes.

Cheesy Hash Skillet

6 slices bacon
1 sm. onion, chopped
1 lb. frozen Southern-style hash browns
1-1/2 c. shredded cheddar cheese
6 eggs
salt & pepper

1. Cook bacon in large nonstick skillet on medium heat until crisp. Remove bacon from skillet, reserving drippings. Drain bacon on paper towels.

2. Add onions and potatoes to skillet with drippings.  Cover and cook on medium-high heat 14 min. or until potatoes are browned, stirring occasionally. Add salt & pepper to taste. Stir in cheese.

3. With a spoon, make 6 small wells in potato mixture; crack an egg into each one. Top with bacon; cook 3 to 4 min.(covered) or just until eggs are set.

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