Skillet Potato Breakfast
|Frozen hash brown potatoes||2 Cup (32 tbs) (With Onions And Peppers)|
|Onions||1⁄2 Cup (8 tbs)|
|Peppers||1⁄2 Cup (8 tbs)|
|Shredded monterey jack cheese||4 Ounce (1 Cup)|
In a 10 inch skillet cook bacon till crisp.
Drain; reserve 2 tablespoons drippings in skillet.
Set bacon aside.
Cook frozen hash brown potatoes in reserved drippings till golden.
Crumble 2 slices of the bacon: stir into potatoes.
Sprinkle shredded cheese atop potatoes.
Place remaining 4 slices of bacon in an X atop cheese.
Carefully break 1 egg into each triangle formed by bacon.
Cover; cook over medium heat about 6 minutes or till eggs are set.