Country Breakfast

• 3 tsp. salad oil
• 16 oz. Canadian-style bacon slices or sliced ham
• 3/4 (26 oz.) bag frozen country-style hash brown potatoes (about 4 c.)
• 1 medium-size tomato, sliced
• 6 large eggs
• 1/2 tsp. salt
• 1/4 tsp. coarsely ground black pepper
• 2 Tbsp. chopped parsley

1. In nonstick 12-inch skillet over medium heat, use 1 teaspoon hot salad oil to cook Canadian bacon slices or ham until lightly brown.
2. Remove to plate.
3. In same skillet in 1 teaspoon hot salad oil, cook hash brown potatoes until golden brown on bottom, without stirring, about 5 to 8 minutes.
4. Make potatoes like a big pancake.
5. Put on 12-inch platter.
6. Add 1 teaspoon salad oil to skillet slide potato pancake into skillet.
7. Arrange Canadian bacon slices and tomato slices in circle on top of potatoes, overlapping slightly.
8. Add eggs, one at a time; break eggs into a saucer.
9. Now slip the eggs into skillet on top of potatoes on side of skillet. Sprinkle eggs and tomato with salt and pepper.
10. Cover skillet and cook until the eggs are firm.
11. Garnish with chopped parsley. Serves 6.

salad oil, canadianstyle bacon, brown potatoes, tomato, eggs, salt, ground black pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=813558 (may not work)