Sheepherder's Breakfast
Contributed by Diane S.

Recipe By     :The Taste of Home Recipe Book * Second Edition
Serving Size  : 10    Preparation Time :0:00
Categories    : Bacon          Breakfast                 Eggs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  sliced bacon -- diced
  1             medium  onion -- chopped
  32            ounces  frozen shredded hash brown potatoes -- thawed
  10                    eggs
                        Salt and pepper -- to taste
  2               cups  shredded Cheddar cheese -- optional
                        Chopped fresh parsley

In a large skillet, cook bacon and onion until bacon is crisp. Drain all
but 1/2 cup of the drippings. Add hash browns to skillet; mix well. Cook
over medium heat for 10 minutes, turning when browned. Make 10 "wells"
evenly spaced in the hash browns. Place one egg in each well. Sprinkle with
salt and pepper. Sprinkle with cheese, if desired. Cover and cook over low
heat for about 10 minutes, or until eggs are set. Garnish with parsley;
serve immediately.

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