Eggs and Hash Browns Cooked in a Skillet

Served with toast, juice and milk or coffee,
this one skillet meal is a sure hit
with an early morning breakfast crowd.
I made this often when camping out, it's
easy and everybody likes eggs in the morning.

Ingredients:
1 pound sliced bacon, diced
1 medium onion, chopped
32 ounces shredded hash brown potatoes
10 brown large eggs
Salt to taste
Pepper to taste
2 cups shredded cheddar cheese
Chopped fresh parsley

Directions:
In a large skillet, cook bacon and onion
until bacon is nice and crispy.
Drain all but 1/2 cup of the drippings.
Add hash browns to skillet; mix well.
Cook over medium heat for 10 minutes,
turning potatoes over when browned.
Make 10 "wells" evenly spaced in hash browns.
Place one whole egg in each well.
Sprinkle with salt and pepper.
Sprinkle with cheese if desired.
Cover and cook over low heat for
about 10 minutes or until eggs are set.
Garnish with parsley; serve immediately.
Some people like ketchup on this, not me.