About
The smell of Shepherd's Breakfast Skillet is enough to gather everyone around the table to get the morning started! The crispy and fatty potato-bacon crust creates a loving nest for smooth, cheesy eggs. Every bite is buttery, crunchy, melty, and savory. Shepherd's Breakfast Skillet is a speedy breakfast that gets you ready for whatever the day holds!
Ingredients
- 3/4 pound bacon strips, finely chopped
- 1 medium onion, chopped
- 1 (30-ounce) package frozen shredded hash brown potatoes, thawed
- 8 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup cheddar cheese, shredded
Directions
Step 1 -In a large skillet, cook the bacon and onion until the bacon is crisp over medium heat.
Step 2 -Drain the skillet, reserving 1/4 cup of the drippings in the pan.
Step 3 -Stir in the hash browns.
Step 4 -Cook, uncovered and undisturbed over medium heat until the bottom is golden brown, about 10 minutes.
Step 5 -Flip the potatoes.
Step 6 -Using the back of a spoon, make 8 evenly spaced wells in the potato mixture.
Step 7 -Crack an egg into each well in the potato mixture.
Step 8 -Season with the measured salt and pepper.
Step 9 -Cover and cook until the eggs are set and the potatoes are tender, for about 10 minutes.
Step 10 -Sprinkle the mixture with the cheddar and let stand until the cheddar is melted.
Step 11 -Serve.
