Wednesday, June 29, 2011

SUNDAY MORNING BREAKFAST SKILLET

6 slices of bacon
6 cups of frozen cubed hash brown potatoes
3/4 cup chopped green pepper (small chop)
1/2 cup chopped onion
1 t salt
1/4 t pepper
6 eggs
1/2 cup shredded cheddar cheese

In a large skillet , fry up the bacon until crisp. Remove bacon and set aside.  Drain, reserving 2 table spoons of drippings. Add potatoes , green peppers, onion , salt and pepper to drippings; cook and stir for 2 minutes. Cover and cook for about 15 minutes or until potatoes are browned and tender, stirring occasionally.
Make six wells in the potato mixture, break on egg into each well.(always break your egg in a saucer first, checking to be sure nothing is in the egg you don't want to be there). Cover and cook on low, heat for 8-10 minutes or until eggs are completely set.  Sprinkle with cheese and bacon. Serves 6. 

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