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Author Notes: One of our "go to" breakfasts and a tasty way to use leftover proteins. We often sub chopped steak, kielbasa, corned beef, or Italian sausage for the bacon. It's important, however, to cook at least two slices of bacon to render the grease that makes the hash browns so flavorful. When I make this, I cook the eggs per my recipe. My wife likes to poach the eggs in a separate pan and place them on top. We have often debated which method is best. She loves poached eggs and accuses me of tasteless masculinity. I adhere to the "less dirty dishes, the better" philosophy. Do as you will. —MTDavids
cups frozen hash browns
cup chopped onion
cup grated cheddar (or your favorite) cheese
ketchup or hot sauce (optional topping)
- In a large skillet, cook bacon until crisp. Remove, crumble, and set aside. Discard all but 2 tablespoons of bacon grease from skillet. Add potatoes, onion, salt, and pepper. Cook over medium heat until potatoes are browned and crispy.
- Make 2 wells in the mixture and break one egg into each well. Cover and cook over low heat until eggs are set to desired doneness. Sprinkle with bacon and cheese and cover with a lid. Cook until cheese is melted. Serve with optional hot sauce or ketchup on the side.
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