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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Frozen hash browns and packaged shredded cheese shave minutes off preparation of this skillet breakfast from Elvira Brunnquell of Port Washington, Wisconsin. It's an appealing meal-in-one that you can do in about 30 minutes, she notes. Ingredients:
6 bacon strips |
6 cups frozen cubed hash brown potatoes |
3/4 cup chopped green pepper |
1/2 cup chopped onion |
1 teaspoon salt |
1/4 teaspoon pepper |
6 eggs |
1/2 cup shredded cheddar cheese |
Directions:
1. In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons of drippings. Add the potatoes, green pepper, onion, salt and pepper to drippings; cook and stir for 2 minutes. Cover and cook for about 15 minutes or until potatoes are browned and tender, stirring occasionally.
2. 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. Yield: 6 servings.
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