Recipe - Hash Brown Skillet Breakfast

6 sl Bacon
1 pack (12 oz.) frozen hash browns
6 Eggs; beaten
One fourth cup Milk
One half teaspoon Salt
1 ds Pepper
1 cup Cheddar cheese
Picante sauce; (opt.)

Cook bacon crisp; drain well. Save drippings. Crumble bacon and set aside.
Cook hash browns in drippings until underside is crisp and browned.

Combine eggs, milk, salt and pepper. Stir well and pour over potatoes. Top
with cheese and sprinkle with bacon. Cover and cook over low heat for about
20 minutes. Cut into wedges and serve. May top with picante sauce.

busted by sooz

Recipe by: Key gourmet

Posted to recipeludigest by James and Susan Kirkland kirkland@gj.net on
Mar 07, 1998