1 lb. sliced bacon, diced
1 medium onion, chopped
32 oz. frozen shredded hash brown potatoes, thawed
10 eggs
salt and pepper to taste
2 c. (8 oz.) shredded Cheddar cheese (optional)
chopped fresh parsley

In a large skillet, cook bacon and onion until bacon is crisp. Drain all but 1/2 cup of the drippings. Add hash browns to skillet; mix well. Cook over medium heat for 10 minutes, turning when browned. Make 10 "wells" evenly spaced in the hash browns. Place one 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.

Yield: 10 servings.