Sheepherder’s Breakfast

Ingredients

• 3/4 pound bacon strips, finely chopped
• 1 medium onion, chopped
• 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
• 8 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded cheddar cheese

Directions

• In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.
• Stir in hash browns. Cook, uncovered, over medium heat until bottom is golden brown, about 10 minutes. Turn potatoes. With the back of a spoon, make 8 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper.
• Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes. Sprinkle with cheese; let stand until cheese is melted.

Well, that’s all the news from the south,
Happy” farming” to all the farm girl sisters out there.
See you next time down on the farm..