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Cook: 10-20 minutes | Servings: 4


  • 1 pound bacon strips, chopped
  • 1 small onion, chopped
  • 560 g package shredded hash browns, thawed and chopped into smaller pieces
  • 8 large eggs*
  • 1 cup cheddar cheese
  • salt and pepper, to taste
  • 250ml Milk*

In a large nonstick skillet, cook chopped bacon over medium heat until it starts releasing a bit of fat, then add in chopped onions.
Season with a little bit of salt and pepper. Cook until bacon is just starting to get crispy and onions are soft.
Then drain excess bacon fat, just leaving about ¼ cup left in the pan.
Stir in hash browns.
Cook over medium heat, uncovered for about 8 – 10 minutes.
Hash browns should be getting a light golden brown on the bottom. Turn potatoes.
With the end of a spoon, make eight, evenly spaced holes in the hash browns.
Break one egg into each hole. Season the eggs with a bit of salt and pepper.
Cover, turn the heat down to low, and cook for another 10 minutes (until eggs are set).
Then uncover and sprinkle with shredded cheese.
Let the cheese melt**, then serve!

* I beat the eggs with the milk instead.
**Place under grill to brown cheese slightly.

Recipe tested and photos: Melissa Ann Vermeulen

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