3/4 pound bacon strips, finely chopped
1 medium onion; chopped
30 oz frozen shredded hash brown potatoes; thawed
8 large eggs
1/2 tsp salt
1/4 tsp pepper
1 cup cheddar cheese; shredded

1. In a large skillet, cook bacon and onion over medium heat until bacon is crisp.

2. Drain off fat, reserving 1/4 cup drippings in pan.

3. Stir in hash browns. Cook, uncovered, over medium heat until bottom is golden brown, about 10 minutes.

4. Turn potatoes.

5. With the back of a spoon, make 8 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper.

6. Cook, covered, on low until eggs are set and potatoes are tender, about 10 minutes.

7. Sprinkle with cheese; let stand until cheese is melted.