You are here

Shepherd's Breakfast

Ingredients
  Sliced bacon 1 Pound, diced
  Onion 1 Medium, chopped
  Frozen hash brown potatoes 32 Ounce, thawed (1 Package)
  Eggs 7 Small
  Cheddar cheese 8 Ounce, shredded
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Interest: 
Party
Servings: 
7

Rate It

Your rating: None
4.291665
Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 395 Calories from Fat 204

% Daily Value*

Total Fat 23 g35.9%

Saturated Fat 11.1 g55.5%

Trans Fat 0 g

Cholesterol 211.9 mg70.6%

Sodium 660.7 mg27.5%

Total Carbohydrates 26 g8.8%

Dietary Fiber 2.3 g9.3%

Sugars 1.7 g

Protein 20 g40.8%

Vitamin A 10.2% Vitamin C 21.3%

Calcium 27.3% Iron 12.5%

*Based on a 2000 Calorie diet

0 Comments

Shepherd's Breakfast Recipe