Sheepherder'S Breakfast - cooking recipe

Ingredients

1 lb. bacon, diced
1 medium onion, chopped
32 oz. frozen hash browns
8 to 10 eggs
salt and pepper
2 c. shredded Cheddar cheese

Preparation

Thaw hash browns.
In a large skillet, cook bacon and onion until bacon is crisp.
Drain all but 1/2 cup drippings.
Add hash browns and mix well.
Cook over medium heat for 10 minutes, turning when brown.
Make 8 or 10 evenly spaced wells in hash browns. Break an egg in each well.
Sprinkle with salt, pepper and cheese. Cover and cook over low heat for 10 minutes or until eggs are set. Wonderful for weekend guests.