8 oz. (about 10 slices) bacon
6 c. (24 oz.) frozen hash brown potatoes
1 c. chopped onions
3/4 c. chicken broth
1/2 c. cider vinegar
1 lg. egg
1 tbsp. granulated sugar
1 tsp. each celery seeds and salt
2 tbsp. chopped pimento (optional)

Cook bacon in large skillet over medium high heat until crisp; remove to paper towels to drain. Add potatoes and onions to bacon drippings in pan. Cook over medium heat, stirring often, 6 to 8 minutes or until both are tender.

Beat remaining ingredients except pimento in a small bowl. Pour over potato mixture, reduce heat to low and cook, stirring constantly, until dressing thickens slightly, about 4 minutes.