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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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SKUD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Sparks Estate in Allen, Texas in 1984. Ingredients:
1/2 pound bacon |
1 pound frozen hash browns |
1 white onion diced |
1 red bell pepper diced |
6 eggs |
4 ounces grated cheddar cheese |
3/4 cup salsa |
Directions:
1. Cook bacon crisp reserving 2 tablespoons drippings.
2. Cook hash browns according to package substituting bacon drippings for vegetable oil.
3. While potatoes are cooking add onions and bell peppers on top of potatoes.
4. Scramble eggs in a bowl then crumble in bacon strips then stir in cheese and salsa.
5. When potatoes are done add egg mixture to potatoes in skillet.
6. Constantly stir until eggs are cooked and cheese is melted.
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