I was really excited to make this hash brown skillet, it was the first time I have ever made anything like this. Gray and I both loved it but it made WAY too much for just the two of us, because you know our little guy would never touch this. Ha. It was great though and even better with some homemade biscuits! This recipe is from The Country Cook.
1 lb bacon (chopped)
1 small onion (chopped)
1 (20 oz) bag shredded hash browns (thawed)
salt and pepper to taste
In a large nonstick skillet fry the bacon, once some of the grease has started to develop add the onion and saute until the bacon is cooked through. Drain all about 1/4 cup of bacon grease. Season with salt and pepper. Stir in the hash browns and cook uncovered for 8 to 10 minutes. When the hash browns begin to brown flip and continue to cook. Make an indention for each egg. Break an egg into each hole. Cover, turn down heat and cook for 10 minutes or until the eggs are done. Remove the lid and sprinkle with cheese. Cover and let the cheese melt then remove from heat and serve.