Sheepherder'S Breakfast - cooking recipe

Ingredients

1 lb. sliced bacon, diced
1 medium onion, chopped
32 oz. frozen, shredded hash brown potatoes, thawed
10 eggs
salt and pepper to taste
2 c. (8 oz.) shredded Cheddar cheese (optional)

Preparation

In a large skillet, cook bacon and onion until bacon is crisp. Drain all but 1/2 cup of the drippings.
Add hash browns to skillet; mix well.
Cook over medium heat for 10 minutes, turning when browned.