Bacon And Potato Breakfast Skillet Hash

• 6 slices bacon thick-cut
• 4 1/2 cups hash browns 1/2 of 30-ounce package frozen shredded, partially thawed
• 1/2 cup chopped onion
• 1/2 cup red bell pepper chopped
• 1 teaspoon thyme leaves McCormick(R)
• 1/2 teaspoon McCormick Black Pepper Ground
• 1/2 teaspoon garlic salt McCormick(R)
• 6 eggs
• 1/2 cup shredded cheddar cheese
• 1 tablespoon fresh parsley chopped

1. Cook bacon in large nonstick skillet on medium heat until crisp. Remove bacon. Crumble and set aside.
2. Remove all but 1/4 cup drippings from skillet. Add hash browns, bacon, onion, bell pepper, thyme, pepper and garlic salt; cook and stir on medium heat 12 to 15 minutes or until hash browns are golden brown.
3. Make 6 indentations with back of wooden spoon in hash browns. Break an egg into each indentation. Sprinkle with cheese. Cover. Cook 3 to 5 minutes or just until eggs are set. Sprinkle with parsley. Season with salt and pepper to taste.

bacon, hash browns, onion, red bell pepper, thyme, black pepper, garlic salt, eggs, cheddar cheese, parsley

Taken from www.yummly.com/recipe/Bacon-and-Potato-Breakfast-Skillet-Hash-2050221 (may not work)