McPhersonSentinel - McPherson, KS
  • What's for dinner: Sheepherder's Breakfast

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  • Ingredients
    • 3/4 pound bacon strips, finely chopped
    • 1 medium onion, chopped
    • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
    • 8 eggs
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 cup (4 ounces) shredded cheddar cheese
    • In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.
    • Stir in hash browns. Cook, uncovered, over medium heat 10 minutes or until bottom is golden brown; turn potatoes. With the back of a spoon, make eight evenly spaced wells in potato mixture. Break one egg into each well. Sprinkle with salt and pepper.
    • Cook, covered, on low 10 minutes or until eggs are set and potatoes are tender. Sprinkle with cheese; let stand until cheese is melted. Yield: 8 servings.
    Nutritional Facts 1 serving equals 278 calories, 17 g fat (7 g saturated fat), 198 mg cholesterol, 479 mg sodium, 17 g carbohydrate, 1 g fiber, 14 g protein.
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