Shepherder’s Breakfast (Oregon)

A great dish to make while camping. Served with toast, juice and milk or coffee, it’s a sure hit with the breakfast crowd!

¾ lb strips bacon, finely chopped
1 medium onion, chopped
1 (30 oz) pkg frozen shredded hash brown potatoes, thawed
8 large eggs
½ tsp. sea salt
¼ tsp. black pepper, freshly cracked
1 cup cheddar cheese, shredded

In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving ¼ cup drippings in pan.

Stir in hash browns. Cook, uncovered, over medium heat until bottom is golden brown, about 10 minutes. Turn potatoes. With the back of a spoon, make eight evenly spaced wells in potato mixture. Break one egg into each well. Sprinkle with sea salt and pepper.

Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes. Sprinkle with cheese; let stand until cheese is melted.

Makes 8 servings.