Country Brunch Skillet
6 bacon, strips
6 cups hash brown potatoes, frozen, cubed
¾ cup green bell peppers, chopped
½ cup onions, chopped
1 teaspoon salt
pepper to taste
6 each eggs
½ cup cheddar cheese, shredded
1. In a large skillet over medium heat, cook bacon until crisp. Remove bacon, crumble and set aside.
2. Drain, reserving 2 tablespoons of drippings. Add potatoes, green pepper, onion, salt and pepper to drippings; cook and stir for 2 minutes.
3. Cover and cook, stirring potatoes until browned and tender, about 15 minutes.
4. Make size wells in potato mixture; break one egg into each well. Cover and cook on low heat until eggs are completely set. Sprinkle with cheese and bacon.