Country Brunch

• 6 slices bacon
• 3/4 c. chopped green pepper
• chopped red onion
• 6 c. frozen hash brown potatoes (Southern style), cubed
• 1 tsp. salt
• 1/4 tsp. pepper
• 6 eggs
• 1/2 c. shredded Cheddar cheese

1. Cook bacon in 10 to 12-inch skillet until crisp; remove from skillet.
2. Pour off all but 3 tablespoons bacon drippings.
3. Add green pepper, onion, potatoes, salt and pepper.
4. Cover and cook 10 minutes.
5. Remove cover.
6. Lift mixture with pancake turner to thoroughly turn and mix potatoes.
7. Cover and cook 10 more minutes; thoroughly mix potatoes again.
8. Make 6 indentions in potato mixture; break egg into each indention.
9. Cover and cook over low heat until eggs are almost set (about 3 minutes).
10. Sprinkle with cheese and crumble bacon over all.
11. Cook until eggs are done, about 5 minutes.

bacon, green pepper, red onion, frozen hash brown potatoes, salt, pepper, eggs, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=672429 (may not work)