The smell of Shepherd’s Breakfast Skillet is enough to gather everyone around the table to get the morning started! The crispy and fatty potato-bacon crust creates a loving nest for smooth, cheesy eggs. Every bite is buttery, crunchy, melty, and savory. Shepherd’s Breakfast Skillet is a speedy breakfast that gets you ready for whatever the day holds!
Ingredients
- 3/4 pound bacon strips, finely chopped
- 1 medium onion, chopped
- 1 (30-ounce) package frozen shredded hash brown potatoes, thawed
- 8 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup cheddar cheese, shredded
Directions
Step 1 –In a large skillet, cook the bacon and onion until the bacon is crisp over medium heat.
Step 2 –Drain the skillet, reserving 1/4 cup of the drippings in the pan.
Step 3 –Stir in the hash browns.
Step 4 –Cook, uncovered and undisturbed over medium heat until the bottom is golden brown, about 10 minutes.
Step 5 –Flip the potatoes.
Step 6 –Using the back of a spoon, make 8 evenly spaced wells in the potato mixture.
Step 7 –Crack an egg into each well in the potato mixture.
Step 8 –Season with the measured salt and pepper.
Step 9 –Cover and cook until the eggs are set and the potatoes are tender, for about 10 minutes.
Step 10 –Sprinkle the mixture with the cheddar and let stand until the cheddar is melted.
Step 11 –Serve.