|Sliced bacon||1 Pound, diced|
|Onion||1 Medium, chopped|
|Frozen hash brown potatoes||32 Ounce, thawed (1 Package)|
|Cheddar cheese||8 Ounce, shredded|
Cook the bacon and onion in a large skillet over medium heat until bacon is crisp.
Drain all but 1/2 cup of the drippings.
Add the potatoes to the bacon mix ture; mix well.
Cook over medium heat for about 10 minutes, turning when browned.
Make 7 evenly spaced "wells" in the browned potato mixture.
Break 1 egg into each well.
Sprinkle with salt, pepper and shredded cheese.
Cook, covered, over low heat for about 10 minutes or until eggs are set.
Garnish with chopped fresh parsley.