Skillet Egg And Hash Browns Breakfast

• 6 slices bacon
• 2 cups refrigerator hash brown potatoes
• 1/2 medium onion, chopped
• salt and pepper
• 6 eggs
• 1 1/2 cups shredded monterey jack and cheddar cheese blend

1. I snip the bacon into 1 inch pieces and fry up in a 12 inch deep skillet.
2. When nice and crisp remove and reserve enough bacon drippings to coat the bottom of the pan. Add some cooking oil if necessary (just a little). Place hashbrowns in pan and distribute evenly to cook. Top with chopped onion. As bottom browns turn to cook all potatoes and onions. When a nice brown all over. Pat into pan to form crust.
3. In a bowl beat the eggs till fluffy and add 1 cup of the cheese. Pour over potato crust in pan and move around till evenly distributed. Place bacon pieces all over the top. Cover with a lid and let the eggs cook through. I add the extra cheese in the end and cover again. Watch not to burn the bottom.

bacon, refrigerator hash brown potatoes, onion, salt, eggs, shredded monterey

Taken from www.food.com/recipe/skillet-egg-and-hash-browns-breakfast-320281 (may not work)