Country Brunch Skillet Jan Peterson
8 bacon strips 6 cups frozen hash brown potatoes
1/4 cup chopped onion 3/4 cup chopped green pepper
1 tsp. Salt 1/4 tsp. Pepper
6 eggs ½ cup shredded cheddar cheese
Cook bacon until crisp - remove bacon; crumble and set aside. Drain fat, reserving 2 Tbsp. Drippings. Add potatoes, green pepper, onion, salt and pepper to drippings; cook and stir for 2 minutes. Cover and cook, stirring occasionally until potatoes are browned and tender - about 15 minutes. 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.