Sheepherder's Breakfast

(Courtesy of Taste of Home)

Ingredients:
3/4 lb. bacon strips, finely chopped
1 medium onion, chopped
1 pkg. (30 oz.) frozen shredded hash brown potatoes, thawed
8 eggs
1/2 tsp. salt
1/4 tsp. pepper
1 c. (4 oz. ) shredded cheddar cheese

Directions:
In a large skillet, cook bacon and onion over medium heat until bacon is crisp.  Drain, reserving 1/4 c. drippings in pan.

Stir in hash browns.  Cook, uncovered, over medium heat 10 minutes or until bottom is golden brown; turn potatoes.  With the back of a spoon make 8 evenly spaced wells in potato mixture.  Break 1 egg into each well.  Sprinkle with salt and pepper.

Cook, covered, on low 10 minutes or until eggs are set and potatoes are tender.  Sprinkle with cheese; let stand until cheese is melted.